This crispy Vietnamese eggplant stir-fry is easy to pull together with minimal ingredients. The eggplant gets nicely browned and tender, paired with a garlicky chili sauce that adds some kick but not overwhelming heat. It’s a simple dish you can make any night and it pairs well with plain rice or noodles.
The Story Behind This Recipe
I first made this eggplant stir-fry on a weeknight when I wanted something that felt a little special but didn’t need lots of prep. Vietnamese cooking often balances fresh herbs, bright flavors, and simple techniques, which I appreciate when I’m short on time. The garlic chili sauce here is flexible—you can make it as mild or spicy as you like.
Eggplant is a fantastic vegetable when you cook it right, and here the trick is getting it nicely seared so it’s crispy on the outside but soft inside. I usually cut it into long strips or bite-sized pieces, then let it soak briefly in salted water to draw out any bitterness.
When serving, this dish fits well alongside a bowl of jasmin or plain steamed rice, but it’s also good tossed with vermicelli noodles or even as a topping on crusty bread if you’re feeling a little adventurous.
This stir-fry never fails to get positive comments from family and friends—it’s a straightforward, no-fuss way to enjoy eggplant with layers of flavor, but without a lot of ingredients or fuss.
Cuisine: Vietnamese
Course: Dinner
Servings: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 2 medium eggplants, cut into 1-inch strips or cubes
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1-2 small red chilies, sliced thin (adjust to taste)
- 1 tablespoon water
- Fresh cilantro or Thai basil for garnish (optional)
Instructions
- Step 1. Place the cut eggplant in a large bowl of salted water and soak for 10 minutes, then drain and pat dry with paper towels.
- Step 2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Step 3. Add the eggplant pieces and stir-fry, turning occasionally, until browned and tender, about 8-10 minutes.
- Step 4. Push the eggplant to one side of the pan. Add the minced garlic and sliced chilies to the oil and cook briefly until fragrant, about 30 seconds.
- Step 5. Mix the garlic and chilies with the eggplant, then add soy sauce, fish sauce, sugar, and water. Stir well to combine and cook for another 2 minutes until the sauce thickens slightly.
- Step 6. Taste and adjust seasoning if needed. Remove from heat.
- Step 7. Serve hot, garnished with fresh herbs if you like.
Tips for Success
- Soaking the eggplant in salted water helps remove any bitterness and prevents it from absorbing too much oil.
- Make sure your pan is hot enough before adding the eggplant to get a nice sear.
- Use fresh chilies for heat, or omit if you prefer a milder dish.
- Serve with plain steamed rice or noodles to balance the bold flavors.
Variations & Substitutions
- Swap the fish sauce for soy sauce to keep it vegetarian.
- Add sliced bell peppers or green beans for extra veggies.
- Top with crushed peanuts for some crunch.
- Stir in a dash of lime juice before serving for brightness.
