Garlicky Eggplant Stir-Fry

This veggie dish dresses up the eggplant perfectly by combining the sweetness of hoisin sauce with the saltiness of soy sauce (even in lower-sodium versions) and the acidity of rice vinegar. The flesh of the eggplant is so absorbent that it immediately takes on this trio of flavors and makes it its own.

  • ¼ cup Hoisin sauce
  • 3 tbs Soy sauce, low-sodium
  • 1 tbs Sesame oil
  • 1 tbs Rice vinegar
  • 5 tbs Canola oil
  • 3 Eggplants, small to medium, diced or sliced into strips
  • 3 cloves Garlic, minced
  • 3 Scallions, white and light green parts only, thinly sliced, plus more for garnish
  • 1 tbs Ginger, fresh, peeled and minced
  • 1 tbs Cornstarch
  • Toasted sesame seeds for garnish

1. In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil and rice vinegar.

2. In a large sauté pan or wok, heat 3 tablespoons of the canola oil over high heat. Add the eggplant and stir-fry until tender, 6 to 8 minutes. Transfer the eggplant to a plate or bowl and keep nearby.

3. Return the pan to high heat and add the remaining 2 tablespoons canola oil. Add the garlic, scallions and ginger, and stir-fry until fragrant, about 30 seconds. Return the eggplant to the pan and stir to combine. Add the hoisin sauce mixture and stir to coat the eggplant.

4. In a small bowl, whisk the cornstarch into 3 tablespoons water, making sure the cornstarch is fully dissolved, then add it the pan and stir until the sauce is thickened, about 30 seconds.

5. Transfer to a serving bowl and garnish with sesame seeds and additional scallions.

6. Serve this stir-fry over white or brown rice to turn it into a main course. For a bit of spice, try a Chinese hot pepper or red pepper flakes while stir frying.

Serves 3-4 | Time to Table 15 mins