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.
