Chinese Eggplant and Bean Stir Fry

Eggplant is a hard vegetable to cook. Its not great if its undercooked but gains a ton of flavour when its cooked just right. Here is a simple Chinese inspired eggplant dish.

To prepare your eggplants, slice them up and sprinkle it with salt. Let them sit for at least 1 hour. This process will help soften the eggplant and also take out the excess amount of water. After an hour, you will see water droplets on the surface. Pat them dry with a paper towel.

When they are dry, coat them with some corn starch. You don’t want a thick layer, just enough to coat the surface.

Now its time to cook the eggplants.  In a hot pan, add about 1 tbsp of canola oil. Pan fry the eggplants until they are brown on both sides (about 8 minutes on each side)

While the eggplants are cooking, prepare the sauce. You will need a slice of ginger and 2-3 cloves of garlic. Mince them and set aside for the sauce.

In a bowl, add 1 Tbsp of dark soy and 1/8 cup of soy sauce.

Add 1 TBSP of white sugar and 1 TBSP corn starch.

I also added some long green beans to this dish. Simply cut the beans in 2 inch long pieces.

When the eggplants are brown, remove them from the heat and cook the beans.

Cook the beans until they are tender. Add the minced garlic and ginger.

Add the eggplants back to the pan and then add the sauce. Let the sauce boil and thicken. Add a bit of water if the sauce becomes too thick.

Serve over rice! Enjoy 🙂

If you liked this recipe, check out the other ones on our blog.


  • 2 eggplants
  • 3-4 cups long green beans
  • 1 slice of ginger
  • 2-3 cloves of garlic
  • 1 Tbsp dark soy
  • 1/8 cup soy sauce
  • 1 Tbsp corn starch and corn starch to coat the eggplants
  • 1 Tbsp sugar

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