There’s something incredibly satisfying about a colorful, flavorful stir-fry that comes together in minutes. This Eggplant and Zucchini Stir-Fry has become one of my go-to recipes when I want a quick, nutritious meal that doesn’t compromise on taste. The combination of tender eggplant and crisp-tender zucchini creates a perfect balance of textures, while the Asian-inspired sauce brings everything together beautifully.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 3 medium zucchini, cut into half-moons
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (use vegetarian oyster sauce for vegan option)
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 15 minutes. This draws out excess moisture and any bitterness. Pat dry with paper towels.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add eggplant and cook for 5-6 minutes, stirring occasionally, until it starts to soften.
- Add zucchini to the pan and cook for another 3-4 minutes. You want the zucchini to remain slightly crisp.
- Add minced garlic and grated ginger, stirring quickly to prevent burning.
- Pour in soy sauce and oyster sauce, then add red pepper flakes. Stir to coat all vegetables evenly.
- Cook for an additional 2-3 minutes until vegetables are tender but not mushy.
- Remove from heat, drizzle with sesame oil, and garnish with chopped green onions.
Cook Time and Serving Size
Prep Time: 20 minutes (including salting time)
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Recipe Notes
- Don’t skip salting the eggplant – it’s crucial for achieving the right texture and preventing the dish from becoming too watery.
- Keep your pan hot but not smoking. If it’s too hot, the vegetables will burn before they’re properly cooked through.
- Cut your vegetables into similar-sized pieces to ensure even cooking.
- If you like your stir-fry with more sauce, double the soy sauce and oyster sauce quantities.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the vegetables will soften more upon reheating.
- This dish pairs wonderfully with steamed rice or noodles, and can be made ahead for meal prep.
For a protein boost, feel free to add tofu, chicken, or shrimp to this versatile stir-fry. The key to success is having all your ingredients prepped before you start cooking, as the actual cooking process moves quickly. Remember, the goal is to keep the vegetables tender-crisp, not mushy, so keep an eye on your cooking times.
Eggplant and Zucchini Stir-Fry
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 3 medium zucchini cut into half-moons
- 4 cloves garlic minced
- 1- inch piece ginger grated
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce use vegetarian oyster sauce for vegan option
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 15 minutes. This draws out excess moisture and any bitterness. Pat dry with paper towels.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add eggplant and cook for 5-6 minutes, stirring occasionally, until it starts to soften.
- Add zucchini to the pan and cook for another 3-4 minutes. You want the zucchini to remain slightly crisp.
- Add minced garlic and grated ginger, stirring quickly to prevent burning.
- Pour in soy sauce and oyster sauce, then add red pepper flakes. Stir to coat all vegetables evenly.
- Cook for an additional 2-3 minutes until vegetables are tender but not mushy.
- Remove from heat, drizzle with sesame oil, and garnish with chopped green onions.
