• Sumo

Eggplant is one of the more delicate garden vegetables, but if you can’t grow some yourself, they are quite cheap when in season at the grocery store or farmer’s market. Regular or Japanese eggplants are perfect for this dish!

Eggplant Stir-Fry Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 6


  • 1 Tablespoon Vegetable Oil
  • 1 Lb. Japanese Eggplant, peeled and diced
  • 1 Red Onion, thinly sliced
  • 4 Tomatoes, chopped
  • 3 Tablespoons Dark Brown Sugar
  • 2 Tablespoons Soy Sauce
  • 2 Teaspoons Lime Juice
  • 1 1/2 Teaspoon Garlic-Chili Sauce
  • 3 Cups Bean Sprouts, carefully washed and drained
  • 1 8oz Can Bamboo Shoots, rinsed and drained
  • 1/2 Cup Mint, chopped


  1. In a large wok or skillet, heat the oil over high heat.
  2. Just before the oil begins smoking, add the eggplant and onion; stir fry ten minutes or until eggplant is browned.
  3. In a small bowl, whisk together the dark brown sugar, soy sauce, lime juice, and garlic-chili sauce.
  4. Add the tomatoes and the sauce mixture to the skillet and stir to combine. Cook for three minutes.
  5. Add the bean sprouts and bamboo shoots. Stir-fry two minutes more, then serve and garnish with the mint.