Chinese Eggplant in Garlic Sauce

This Chinese Eggplant in Garlic Sauce Stir Fry (魚香茄子) is not only delicious but also easy to make! A great side dish or a vegetarian entrée.

Eggplant in Garlic Sauce Stir Fry in Chinese is 魚香茄子 (pronounced Yu Xiang Qie Zi). "Qie Zi" means Eggplants in Mandarin Chinese. "Yu Xiang" actually literally translates to "fish fragrant" but the interesting part is that this dish has zero seafood in it. It's called "fish fragrant" because it uses the ingredients/sauces that is often used to cook fish!

Yu Xiang sauce usually consists of sugar, vinegar, doubanjiang, and soy sauce. There are various versions so sometimes you will see ingredients such as chili peppers, Sichuan peppercorn, depending on the recipe.

About the Ingredients

Here are some tips to make this dish yummy!

Chinese Eggplants

Make sure to use the right eggplants - Chinese eggplants.

Chinese eggplants are a lot thinner than American and Italian eggplants. They have a thinner skin and are less bitter as it has less seeds (the seeds are what makes an eggplant slightly bitter).  

Since Chinse eggplants have a sweeter flesh with tender skin, which makes them perfect for stir fry and sauté recipes.

They are actually very similar to Japanese eggplants, but Chinese eggplants are a lot lighter in color. It's good to know though, that you can easily substitute these two types of eggplants interchangeably in recipes as they cook similarly.

For this recipe, if you can't find Chinese eggplants, but find some Japanese eggplants, you can substitute with Japanese eggplants.

Chili Bean Paste / Doubanjiang

Chilli Bean Paste aka Doubanjiang 豆瓣酱, is a chunky sauce you can buy at the store that is spicy and savory. It's traditionally made from fermented broad beans, chili peppers, soybeans, salt and flour. There are also different ones you can find, for example some will add spicy chili oil in it already.

Chili Bean Paste is often used in Sichuan food (ex: mapo tofu), which might explain why I love it because I love Sichuan food (and my grandma was from there!). I use it in my Szechuan Chicken, Twice Cooked Pork and Jalapeno Chicken.

You can buy it at your local Asian super market or even on Amazon such as this one: Lee Kum Kee LKK Chili Bean Sauce (Toban Djan).

Ho to cook Chinese Eggplant in Garlic Sauce (Step by Step)

First, gather your ingredients:

• 2 Chinese eggplants, cut in to 2 inch length
• 1 tablespoon vinegar or lemon juice
• 2 tablespoon cooking oil
• ½ tablespoon of minced fresh ginger
• 2 cloves garlic, minced
• 2 tablespoon soy sauce
• 1 tablespoon chili bean sauce / doubanjiang
• 1 teaspoon sugar
• 2 green onions, finely chopped

Slice eggplants in to 2-inch length.

Place eggplants in a bowl and fill with water. Add 1 tablespoon of salt and either vinegar or lemon juice, and mix well. This will help keep the eggplants from browning and keep it more 'purple'.

Allow it to soak for about 15 minutes. Mince your garlic and ginger, and chop your green onions if you haven't already done so.

Remove from water, and pat dry with paper towel.

In a wok or cooking pan, add cooking oil, garlic, and ginger, and stir fry for about a minute.

Add eggplants and stir fry for about a minute, and then add soy sauce, chili bean sauce, and sugar. Stir fry for about 7 minutes or until eggplants are cooked thoroughly.

Add the chopped green onions, and mix well.

Remove from heat and serve!

And... that's it! Dump all that on a plate and enjoy your delicious home made Chinese cuisine!

Storage & Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheat: Warm in a skillet or wok over medium heat with a splash of water or broth to revive the sauce. You can also microwave in short bursts, but the eggplant may soften more.
• Freeze: Not recommended - eggplant tends to turn mushy when frozen and thawed.

FAQ

Can I use regular (American or Italian) eggplants instead of Chinese eggplants?
Yes, but the flavor and texture will be different. Regular eggplants are more bitter and have thicker skin. Peel them and salt to draw out extra bitterness before cooking.

What if I can't find doubanjiang (chili bean paste)?
You can substitute with another chili garlic sauce or sambal oelek. The flavor won't be exactly the same, but it will still be delicious.

Is this dish spicy?
Traditionally, yes - doubanjiang adds a spicy kick. You can adjust the spice level by using less paste, or stir in a touch of sugar to balance the heat.

Can I make it ahead?
Yes - you can slice and soak the eggplant and prep the sauce ingredients earlier in the day. Cook fresh for best texture.

Continue to Content

Chinese Eggplant in Garlic Sauce Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This Chinese Eggplant in Garlic Sauce Stir Fry (魚香茄子) is tender, savory, and full of flavor. Made with doubanjiang (chili bean paste), soy sauce, garlic, and ginger, this Sichuan-inspired dish is easy to make at home and works as both a flavorful side dish or a vegetarian entrée.

Print

Ingredients

• 2 Chinese eggplants, cut into 2-inch lengths
• 1 tablespoon vinegar or lemon juice
• 2 tablespoons cooking oil
• ½ tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon chili bean paste / doubanjiang
• 1 teaspoon sugar
• 2 green onions, finely chopped

Instructions

1. Slice eggplants into 2-inch lengths.
2. Place eggplants in a bowl filled with water. Add 1 tablespoon salt and vinegar (or lemon juice). Soak for ~15 minutes to help retain their purple color.
3. Mince garlic and ginger; chop green onions.
4. Drain the eggplants and pat dry with paper towels.
5. Heat oil in a wok or skillet over medium-high heat. Add garlic and ginger, stir fry for ~1 minute until fragrant.
6. Add eggplants, stir fry for 1 minute.
7. Add soy sauce, chili bean paste, and sugar. Stir fry for 6–7 minutes, until eggplants are tender and cooked through.
8. Stir in green onions, mix well, and remove from heat. Serve hot.
   

Notes

Chinese vs. Japanese eggplants: Chinese eggplants are long, thin, and light purple. Japanese eggplants are slightly darker but can be used interchangeably.

Doubanjiang: A spicy, savory chili bean paste that gives this dish its signature flavor. If unavailable, substitute with chili garlic sauce or sambal oelek.

Paleo version: Use coconut aminos instead of soy sauce, honey instead of sugar, and a paleo-friendly chili paste instead of doubanjiang.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Eleulife Wok Pan with Lid, 13 Inch Carbon Steel Wok with Spatula, Nonstick Woks and Stir-fry Pans, No Chemical Coated Flat Bottom Chinese Wok for Induction, Electric, Gas Stove, All Stoves
• 
  Lee Kum Kee LKK Chili Bean Sauce (Toban Djan) 13.0 Ounce
• 
  ZOE Extra Virgin Olive Oil, 1 Liter Tin (Pack Of 2)
• 
  Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz
• 
  Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 559mgCarbohydrates: 28gFiber: 8gSugar: 11gProtein: 4g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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More Delicious Chinese Eggplant Recipes

If you love Chinese Eggplants, you will also love these recipes:

• Thai Basil Eggplant Stir Fry - tender Chinese eggplants stir-fried with garlic, chili, and fresh Thai basil for a fragrant and flavorful dish.
• Air Fried Chinese Eggplant - marinated eggplants cooked crisp-tender in the air fryer, easy and tasty.
• Chinese Steamed Eggplant - soft, silky eggplant drizzled with a savory soy-garlic sauce.
• Chinese Eggplant in Garlic Sauce (魚香茄子) - a classic Sichuan-inspired stir fry with garlic, soy sauce, and doubanjiang chili bean paste.

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