Spicy Eggplant Stir-Fry

This dish can be made with truncheon-shaped Chinese eggplant or the thicker eggplant commonly available in local supermarkets.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 3 Tbsp. vegetable oil
  • 1 eggplant, sliced diagonally into 1" pieces
  • 2 Tbsp. red rice vinegar
  • ½ tsp. brown sugar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. chopped garlic
  • ½ tsp. chili paste
  • ¼ tsp. sesame oil


  • Add the oil to a preheated wok or skillet. When the oil is hot, add the eggplant slices, stir-frying in batches if necessary. Stir-fry for about 2–3 minutes.
  • Add the red rice vinegar, brown sugar, soy sauce, garlic, and chili paste, and mix through. Drizzle the sesame oil over and give a final stir.