Asian Eggplant And Mushroom With Garlic-Soy Sauce
Recipe Highlights
You know you’re onto a winner when a dish you make tastes just like your local takeout, but healthier. This eggplant and mushroom stir fry is exactly that. The original inspiration was a dish I used to enjoy at a local Asian restaurant called an Eggplant in Claypot Sensation, fun name, right?
Since moving, I haven’t been able to find anything similar. They used oyster mushrooms, but I wanted to make this recipe as approachable as possible and add my own touches to it.
The sauce has a rich, but balanced umami profile that comes together really quickly and maximizes the use of aromatics like garlic, ginger, and chili. You can simply enjoy this with a bowl of fragrant jasmine rice, or as part of a bigger spread.
This recipe strikes the perfect balance between using approachable ingredients, being easy to make, and still getting the same flavor profile that you would expect from a dish like this. There’s also no need to prep the eggplant before use, as most other similar recipes do.
Ingredients
Step by Step
Storage
This dish is best enjoyed straight away; however, you can store it in an airtight container for up to 3 days. When you’re ready to reheat, you can do so in the microwave or on the stovetop in a pan, adding a splash of water to loosen the sauce. The eggplants and mushrooms will be a bit softer as they will have absorbed the sauce, but the flavors will still be there.
TIP: You can swap out the everyday eggplant for a Chinese or Japanese variety if you can get your hands on them.
Serving Suggestions
This is a great dish to enjoy alongside a simple bowl of fragrant jasmine rice. If you’d like to make it a complete meal with some protein, you can add air-fried or fried tofu when you add the eggplant and mushrooms to soak up the sauce.
Enjoy with a side of steamed vegetables like broccoli, green beans, and Asian greens in a simple soy sauce dressing.
Pair it with a spread of different dishes like my Yaki Udon, Lemongrass Tofu, and this Satay Tempeh.
Asian Eggplant and Mushroom with Garlic-Soy Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2-4
Description
Enjoy a healthier version of the classic Asian eggplant and mushrooms in a delicious and super easy garlic soy sauce.
Ingredients
Equipment
- Small bowl and spoon for the sauce
- Measuring spoons and cups
- Cutting board
- Large sharp knife
- Large pan or wok
- Spatula or wooden spoon
- Tongs or a large spoon
Sauce
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- ½ cup / 120ml vegetable stock (room temperature or cold)
- 1 teaspoon cornstarch
Stir Fry
- 2 small eggplants
- 1 tablespoon cornstarch
- 3–4 tablespoons neutral oil (vegetable or avocado), plus more as needed
- 1 teaspoon sesame oil
- 2-inch piece ginger, thinly sliced and julienned
- 1–2 red chilies, thinly sliced
- 4 cloves garlic, thinly sliced
- 200g / 7oz (about 8) button mushrooms, quartered or halved if small (do not wash the mushrooms, brush off the dirt or peel them)
- 2 teaspoons rice vinegar
- 3 scallions (spring onions), roughly sliced
- 2 teaspoons toasted sesame seeds (optional)
Instructions
Tip: For step-by-step images, please check earlier in the post.
- Prepare the sauce: Mix together the soy sauce (3 tablespoons), sugar (2 teaspoons), vegetable stock (½ cup), and cornstarch (1 teaspoon) in a small bowl and set aside.
- Prepare the aromatics and vegetables: After washing, pat the eggplant dry. Trim the stem off the top and slice lengthwise into 3-4 thick slices. Cut into 3-4 strips lengthways to give you long batons, then cut each baton at a slight angle to get bite-sized, almost diamond-shaped pieces. Quarter the mushrooms (half if they’re only small), thinly slice, then julienne the ginger, thinly slice the chili and garlic, and roughly slice the scallions.
- Coat the eggplant: Toss the eggplant pieces in cornstarch (1 tablespoon) until lightly covered.
- Fry the eggplant: Heat neutral oil (2 tablespoons) in a large pan or wok over medium-high heat. Fry the eggplant in a single layer, in batches, for 3-4 minutes per side until charred and golden. Remove and set aside. Repeat the process, adding about a tablespoon of oil each time.
- Fry the mushrooms: Add a little more neutral oil to the same pan and fry the mushrooms without stirring for 2-3 minutes until golden. Remove and set aside.
- Fry the aromatics: Reduce the heat slightly, add the sesame oil (1 teaspoon), and fry the ginger, chili, and garlic for 30 seconds until fragrant.
- Add the sauce: Pour the sauce into the pan and stir until it slightly thickens, about 1 minute.
- Combine: Add the eggplant and mushrooms back in and toss to coat. Cook for another minute to warm through.
- Finish: Remove from heat, add the rice vinegar (2 teaspoons) and scallions, and gently stir one last time.
- Serve: Arrange over jasmine rice and garnish with the toasted sesame seeds.
Notes
Soy sauce replacements: If using a low-sodium tamari or soy sauce and you think it’s under-seasoned, add some salt to taste.
Eggplant: You can swap out the everyday eggplant for a Chinese or Japanese variety if you can get your hands on them.
This recipe was updated 20th June 2026.
This was so good that my husband thought he was in a Chinese restaurant! It tasted really authentic. I was afraid of using so much ginger, but I followed the recipe exactly and was very pleased with the results.
Yay! Thank you for the lovely review 🙂 I’m so glad you both enjoyed it.
This dish was really lovely. Very delicious and easy to make – thank you
My pleasure, Anna. I’m so glad you enjoyed it 🙂
Omg this was so good! I just happened to have an eggplant and some mushrooms and had no idea what to do with them. This was so easy. Thank you!
You’re most welcome! I’m glad you enjoyed it 🙂 It’s great when you find a recipe you like using up produce you have on hand. Thank you for this lovely review x
Yummmy vegetarian wife said best eggplant feed ever wow! Maybe it was because I cooked it lol
Amazing! Haha I’m sure that had plenty to do with it. Thanks for sharing.
I made this today. I love the texture of everything and the cooking itself was hands off enough that I could work on other things while it cooked, which was awesome. But the soy sauce flavor was too strong for me, and I tend to add alot of soy sauce to rice/etc. Next time I’ll try altering the amount or adding something like sherry like other comments suggested.
Made this tonight, after a google search for ‘mushroom eggplant recipe’. I tasted it prior to servicing and the soy flavour was a bit strong – so I read the reviews, saw the sherry advice. Not having sherry, I used some Pinot noir! And it was perfect, just took the strength out of the soy and added a lovely deep flavour. Will have again!
I followed the recipe pretty faithful except including some dry sherry in the cup of liquid added. The eggplant had that silky texture I associate with eggplant cooked at Asian or Indian restaurants. It was great!
What an interesting addition, I would have never thought to add that. So glad that you enjoyed it ☺️ Thanks for the lovely review! x
I fixed it last night and my wife and I both loved it. Easy to prepare and tasty. I substituted corn starch for kuzu and red pepper flakes for the red chili pepper.
So glad you both enjoyed it, Scott 🙂 Thanks for sharing!
Michael and Masa, I love the concept of your website. My husband and I are vegan, and also trying compare down to a simpler more natural lifestyle. I will try this recipe for dinner tonight. I know it will be delicious. Thank you.
Thanks so much, Elizabeth. Good on you! I hope you enjoyed the sauce 🙂
Just made this for husband and I, absolutely delicious! He is vegetarian and I’m always looking for new easy veggie dishes. This was one and full of amazing flavour! Thank you for sharing:)
Hi Katherine, glad to hear you both enjoyed it! 🙂 Thanks for sharing.
Oh wow you had me at asian iam loving this recipe and cannot wait to try it, iam not a vegan but love experimenting with meat free meals. i will definitely be sharing this with my friends. Also i would love to see some throw together recipes and family friendly. thanks
Glad to hear it Amber! Hope you enjoy it 🙂 Thanks for the suggestion, I’ll keep that in mind for future recipes.