HowToCook

Stir-Fried Eggplant

Homestyle stir-fried eggplant, simple and easy to learn, the ingredients are not complicated, and the optional items can be used or omitted. (But star anise is strongly recommended)

Difficulty ★★★Updated 1/25/2026

Ingredients and Tools

  • Eggplant
  • Star anise (optional)
  • Dried shrimp (optional)
  • Scallions (optional)
  • Minced meat (optional)
  • Soy sauce
  • Sugar (optional)
  • Vinegar (optional)
  • Rapeseed oil or peanut oil

Measurements

  • Eggplant count = servings * 1.8 pcs
  • Star anise = servings * 1 pc
  • Dried shrimp = servings * half a normal man's handful
  • Scallions = servings * 2 stalks
  • Minced meat = servings * 50 g
  • Soy sauce = servings * 40 ml
  • Sugar = servings * 5 g
  • Vinegar = servings * 10 ml > Note: oil and soy sauce are also reflected in the operation; everyone can cross-compare to determine the amount to add

Steps

  • Wash the eggplant, cut once to divide into two sections (lengthwise). Cut each section into diamond-shaped pieces, place the cut eggplant into a bowl and set aside.
  • Wash the scallions and chop into scallion rings, set aside on the cutting board.
  • Cut the star anise and set aside on the cutting board.
  • If you plan to add minced meat, first use 10 ml oil (if pure lean meat, use 15 ml) to stir-fry over medium heat until the color changes (about 1 minute), then remove and set aside.
  • Turn on the heat and heat the wok until there is no water in the wok.
  • Pour cooking oil into the wok, twice the depth of the wok bottom (you can add more oil, but not less).
  • When the oil is about 60% hot, add the three optional ingredients: star anise, dried shrimp, and scallions.
  • If there are no optional ingredients like star anise, heat the oil to 90% hot.
  • When the oil in the wok reaches 90% hot, pour the eggplant from the bowl into the wok and stir-fry with a spatula.
  • Stir-fry for about 40 seconds, lift the spatula and keep it parallel to the wok, pour soy sauce into the spatula. About 2.5 spatula scoops per person (you can add less soy sauce, but not more, it will be salty).
  • When the eggplant is half soft (about 1 minute later), return the pre-fried minced meat and quickly stir evenly.
  • If you plan to add sugar and vinegar, add sugar and vinegar.
  • Continue stir-frying.
  • When all the eggplant in the wok has changed color and softened, remove.

Notes

  • Because of the soy sauce, this dish does not need salt. You can taste before serving; if it is not salty, add a tiny amount of salt, and next time increase the soy sauce amount.
  • If you add dried shrimp, you can reduce the soy sauce amount accordingly.
  • When stir-frying this dish, keep it on high heat the whole time.
  • Do not add water! It will turn into boiled eggplant with poor texture, so you can add more oil but not less.
  • If a home stove reaches 70% oil temperature and the temperature no longer rises noticeably, you can proceed to the next step directly; no need to insist on 90% oil temperature.
  • Add sugar and vinegar in the final stage, stir-fry for 20 seconds then remove from the wok to avoid adding vinegar too early, otherwise the sourness will volatilize. If you follow this guide and find issues or a process that can be improved, please open an Issue or Pull request.