---
title: "Stir-Fried Eggplant (炒茄子)"
description: "This home-style stir-fried eggplant is tender and full of flavour, with a rich savoury sauce aroma enhanced by star anise. Eggplant is rich in dietary fibre, vitamin P, and potassium, helping to protect cardiovascular health. The method is simple and beginner-friendly, with everything stir-fried over high heat. From prep to serving, it takes about 20 minutes."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/vegetable_dish_chao-qie-zi.jpg"
url: "https://cookbook.cn-trending.com/r/vegetable_dish_chao-qie-zi/"
---

# Stir-Fried Eggplant

**炒茄子 · chǎo qié zi**

> Time: 20 min · Difficulty: Medium · Calories: 610 kcal · Serves: 1 serving · Category: [Vegetables](https://cookbook.cn-trending.com/c/vegetable_dish/) (素菜)

This home-style stir-fried eggplant is tender and full of flavour, with a rich savoury sauce aroma enhanced by star anise. Eggplant is rich in dietary fibre, vitamin P, and potassium, helping to protect cardiovascular health. The method is simple and beginner-friendly, with everything stir-fried over high heat. From prep to serving, it takes about 20 minutes.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/vegetable_dish_chao-qie-zi.jpg)

## Ingredients

- 1.8 pieces Eggplant (茄子) — per serving
  - Tip: Choose tender eggplant with glossy dark purple skin that feels heavy in the hand
- 40 ml Soy sauce (酱油) — per serving
  - Tip: Use dark soy sauce for colour or light soy sauce for seasoning, depending on taste
- to taste Rapeseed oil or peanut oil (菜籽油或花生油)
  - Tip: Choose a high smoke-point vegetable oil suitable for high-heat stir-frying

### Optional

- 1 piece Star anise (八角)
  - Tip: Choose star anise with a reddish-brown colour and intact petals
- 0.5 bunches Shrimp (peel) (虾皮)
  - Tip: Choose dried shrimp that is dry, pale yellow, and odourless
- 2 pieces Scallion (香葱)
  - Tip: Choose scallion with long white stalks and bright green leaves
- 50 g Minced pork (肉末)
  - Tip: Choose minced pork with a 30% fat to 70% lean ratio
- 5 g Sugar (糖)
  - Tip: Fine granulated sugar or white sugar both work
- 10 ml Vinegar (醋)
  - Tip: Use aged vinegar for a richer flavour

## Tools

Wok, Cleaver / chef's knife, Cutting board, Bowl, Spatula

## Method (9 steps)

1. **Prep the Ingredients** — Wash the eggplant, cut it vertically into two halves. Cut each half into diamond-shaped pieces and place in a bowl.
   - Duration: 5 min
   - Tip: Diamond-shaped pieces increase the surface area for better flavour absorption
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_chao-qie-zi/step_1.jpg)
2. **Prep the Aromatics** — Wash the scallion and chop into scallion pieces; prepare the star anise.
   - Duration: 2 min
   - Tip: Prep aromatics in advance to avoid scrambling during cooking
   ![Step 2: Prep the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_chao-qie-zi/step_2.jpg)
3. **Pre-Stir-Fry the Minced Pork** — If using minced pork, stir-fry in 10-15ml oil over medium heat until colour changes (about 1 minute), then set aside.
   - Duration: 1 min
   - Tip: For lean minced pork, add an extra 5ml oil to prevent sticking
   ![Step 3: Pre-Stir-Fry the Minced Pork](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_chao-qie-zi/step_3.jpg)
4. **Heat the Wok and Add Oil** — Heat the wok over high heat until dry, then add cooking oil. Use enough oil to cover the bottom of the wok twice over.
   - Duration: 1 min
   - Tip: Use more oil rather than less, otherwise the eggplant will stick and taste dry and tough
   ![Step 4: Heat the Wok and Add Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_chao-qie-zi/step_4.jpg)
5. **Fry the Aromatics** — When the oil is 60% hot, add the star anise, dried shrimp, and scallion. If no optional ingredients are available, heat the oil to 90%.
   - Duration: 40 sec
   - Tip: If your stove heats slowly, 70% hot is enough to proceed
   ![Step 5: Fry the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_chao-qie-zi/step_5.jpg)
6. **Add the Eggplant and Stir-Fry** — When the oil is 90% hot, add the eggplant and stir-fry over high heat for about 40 seconds.
   - Duration: 40 sec
   - Tip: High heat and quick stir-frying throughout is key
   ![Step 6: Add the Eggplant and Stir-Fry](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_chao-qie-zi/step_6.jpg)
7. **Add the Soy Sauce** — Pour the soy sauce into the spatula (about 2.5 spatulas per serving), then drizzle into the wok and stir-fry.
   - Duration: 30 sec
   - Tip: Use less soy sauce rather than more to avoid excessive saltiness
   ![Step 7: Add the Soy Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_chao-qie-zi/step_7.jpg)
8. **Combine with the Minced Pork** — When the eggplant is half-soft (about 1 minute later), add back the minced pork and stir quickly to combine.
   - Duration: 1 min
   - Tip: At this point the eggplant begins to release moisture and absorb the oil
   ![Step 8: Combine with the Minced Pork](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_chao-qie-zi/step_8.jpg)
9. **Season and Serve** — Add sugar and vinegar, continue stir-frying until all the eggplant has changed colour and softened, then remove from the wok.
   - Duration: 1 min
   - Tip: Add vinegar at the very end, stir-fry for 20 seconds, then serve to prevent the acidity from evaporating
   ![Step 9: Season and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_chao-qie-zi/step_9.jpg)

## Tips

- Soy sauce contains salt, so extra salt is usually unnecessary. Taste before serving and add a pinch of salt if too mild.
- When adding dried shrimp, reduce the amount of soy sauce accordingly.
- Never add water during stir-frying, or it will turn into boiled eggplant and affect the texture.
- Sugar and vinegar must be added at the very end; quick in, quick out to preserve flavour.
- Oil is key to keeping the eggplant tender; use more rather than less.

## Overview image

![Stir-Fried Eggplant — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/vegetable_dish_chao-qie-zi_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/炒茄子.md

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---

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