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Spicy Eggplant Stir Fry

  • Author: Seonkyoung Longest
  • Total Time: 15 mins
  • Yield: 2 1x


  • 1 Tbsp chili oil
  • 2 cloves garlic, chopped
  • 1/4 of medium size onion, small diced (approximately 2 oz)
  • 4 oz ground turkey (you can substitute to any other ground meat or firm tofu for vegetarian version)
  • 1 large Asian eggplant, cut into half in lengthwise, then sliced into half-moon shape (approximately 10 to 12 oz)
  • 2 Tbsp oyster sauce (you can substitute to vegetarian mushroom oyster sauce)
  • 2 Tbsp chicken stock (you can substitute to vegetable stock)
  • 1 tsp sugar
  • pinch of black pepper
  • 1 red chili (you can substitute to other chili or red pepper for mild version)
  • 2 green onions, chopped
  • 1 tsp sesame seeds
  • 1 tsp sesame oil


  1. Heat a large wok over high heat; while wok is still cold, add chili oil, garlic and onion. When it starts sizzle, keep stirring and let it cook for 1 minutes or until onion and garlic is soften.
  2. Add ground turkey, and break it down with a spatula. Cook 2 to 3 minutes or until they have nice golden edges and about 3/4 way cooked.
  3. Add eggplant, oyster sauce, chicken stock, sugar and black pepper. Stir everything together, about 3 to 4 minutes or until eggplant is soften and turkey is fully cooked.
  4. Turn off heat and stir in chili and green onions.
  5. Transfer to a serving plate and garnish with sesame seeds and oil. Enjoy with warm cooked rice!
  • Prep Time: 5 mins
  • Cook Time: 10 mins