Chinese Eggplant Stir-Fry with Zucchini
Are you looking for a quick dinner recipe to make? This Chinese Eggplant Stir-Fry with Zucchini is family-friendly and might be just the perfect choice. With only a few basic ingredients and step-by-step instructions, you’ll have a delicious dinner in 30 minutes.
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
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It’s Monday, and I’m thinking about the week ahead. I love to make a meal plan so I know what we’re going to have for breakfast, lunch, and dinner. Sometimes I get a little excited and add some complicated dishes to my week. When the day comes, I wish I’d opted for something less adventurous. This recipe with eggplant and zucchini is exactly that – simple and delicious!
Chinese Eggplant Stir-Fry with Zucchini
Why you should try this recipe:
- Family-friendly: This recipe is kid-friendly with an optional chili flake kick for those who like a touch of heat.
- Quick and Easy: This is a lifesaver for busy weeknights. With simple prep and fast cooking time, you can have a tasty meal on the table in under 30 minutes.
- Dietary Adaptability: It’s naturally vegetarian/vegan and can easily be made gluten-free with the right soy sauce substitute. I use tamari.
- Beginner Friendly: The recipe is straightforward and perfect to make with older kids.
This recipe is absolutely delicious, Elena! I am a very big fan of eggplant but never have seen a recipe like this before. Love to find original recipes. Thank you for sharing.
julia
Ingredients
Here is what you will need to make this easy stir fry recipe:
- Eggplant: Choose firm, glossy eggplants with smooth, unblemished skin. Their hearty texture and mild flavor offer a delicious meaty alternative, perfectly soaking up the savory sauce.
- Zucchini: Zucchini adds a touch of sweetness and vibrant color. Look for smaller, firm zucchini with bright green skin for the best flavor and texture.
- Fresh ginger and garlic: Fresh is the best, do not subtitute with ground ginger or garlic powder.
- Extra virgin olive oil: A good quality olive oil provides a base for cooking the vegetables and adds richness to the dish.
- Light soy sauce: Delivers the essential savory umami flavor. Tamari is a great gluten-free option.
- Organic brown sugar: Look for organic raw sugar for a subtle sweetness to balance the soy sauce.
- Spring onions.
- Roasted sesame seeds.
- Sichuan chili flakes (optional)
See the full list of ingredients in the recipe card below 👇
How to make Chinese Eggplant Stir-Fry
💡Make sure you have all ingredinets ready before you start cooking.
Prep Your Ingredients
- Eggplant: Wash and chop into bite-sized pieces.
- Zucchini: Wash and chop into bite-sized pieces.
- Ginger: Grate the ginger.
- The Sauce: Mix soy sauce and sugar in a small bowl and stir until everything’s nicely combined.
Let’s cook
Step 1: Heat some olive oil in your wok over medium-high heat. Add the zucchini slices and fry for a few minutes until they have a beautiful golden color. Transfer them to a mixing bowl.
Step 2: Add a bit more oil to the wok and cook the eggplant chunks for around 5-7 minutes. Taste a piece to ensure it’s cooked to your preferred tenderness.
Step 3: Make some room in the middle of the wok and add a splash of oil. Add the grated ginger and garlic (plus the chili flakes if using). Stir briefly, just long enough to release the ginger’s aroma – be careful not to let it burn!
Step 4: Add zucchini along with spring onion and the soy sauce and sugar mixture. Mix and cook for 1-2 minutes.
- Sprinkle with toasted sesame seeds.
You can serve it hot or cold. Enjoy!
Expert Tips:
Overcooked eggplant will turn mushy. Make sure to adjust the cooking time based on your preference for tenderness. If you prefer a firmer texture, reduce the cooking time.
Overcrowding the wok leads to steaming rather than frying. Cook your vegetables in batches if needed, and be sure to pat them dry after washing.
How to serve it
This Asian eggplant and zucchini stir-fry is delicious in its simplicity. For a heartier option, serve the stir-fry over basmati rice or egg noodles. Serve it as a side dish alongside grilled chicken, Salmon Teriyaki, or tofu for a balanced meal. Garnish with fresh herbs, toasted sesame seeds, and a squeeze of lime for a burst of flavor.
How to store ❄️
Store leftover eggplant and zucchini stir-fry in an airtight container in the refrigerator for up to 2-3 days.
Reheat gently in a pan over medium heat until warmed through. Alternatively, enjoy it cold for a refreshing twist.
Freeze: While you can technically freeze the stir-fry, the texture of the vegetables may become slightly watery upon thawing. This dish is best to enjoy fresh.
🍽️ Make it Ahead of Time
Prep the vegetables and the sauce ahead of time and store them separately in the fridge. Cook the stir-fry just before serving for the best texture.
📜Recipe
Chinese Eggplant Stir-Fry with Zucchini
SAVE THIS RECIPE 💌
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Ingredients
- 1 large eggplant diced
- 2 medium size zucchinis diced
- 1 teaspoon raw sugar or your favorite sweetener
- 3 tablespoon light soy sauce, I use tamari for gluten-free version
- 2 cm fresh ginger minced or grated
- 2 garlic cloves, minced
- 4 tablespoon extra virgin olive oil
- 2 teaspoon sesame seeds roasted
- 2 spring onions, white and green parts sliced
Instructions
- Make sure you have all ingredients ready to go before you start cooking!
- In a small bowl, whisk together soy sauce (or tamari) and brown sugar until the sugar dissolves. Set aside.
- Heat 2 tbsp of olive oil in a wok or large skillet over medium-high heat. Add zucchini and cook until golden brown, about 3-4 minutes. Remove and set aside.
- Add remaining olive oil and cook eggplant until tender, about 5-7 minutes.
- Add ginger and garlic to the wok, cook briefly until fragrant.
- Add cooked zucchinis along with spring onions and soy sauce mix. Mix.
- Stir in the soy sauce and sugar mixture. Cook for 1-2 minutes, stirring constantly.
- Sprinkle with sesame seeds and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Leftovers can be reheated in a pan or enjoyed cold.
Das richtige Gericht Wenn man ohne Fleisch etwas kochen möchte.