Eggplant with Redbloom Garlic Sauce Stir-Fry Recipe

Eggplant with Redbloom Garlic Sauce Stir-Fry Recipe


Get ready for a simple yet delicious dish that combines the bold flavors of garlic and ginger with the unique Redbloom seasoning. This Eggplant with Redbloom Garlic Sauce Stir-Fry is not only satisfying but also super quick to make, coming together in just 20 minutes! Perfect for weeknight dinners when you're craving something delicious but don't have the time for an elaborate meal.

Quick Overview

  • Cooking Time: 20 minutes
  • Calories: 300 per serving
  • Servings: 2



  • 3 Chinese eggplants, sliced
  • 0.5 bell pepper, sliced
  • 0.25 white onion, sliced
  • 1 tsp salt
  • 1 tbsp cornstarch


  • 1 tbsp light soy sauce
  • 1 tbsp water
  • 0.5 tbsp dark soy sauce
  • 2 tsp honey
  • 1 tsp cornstarch


  • 3.5 tbsp avocado oil
  • 1 nub ginger, minced
  • 6 cloves garlic, chopped


  • Tips of green onion

Kitchen Tools Needed

  • Wok
  • Small bowl
  • Wooden spoon
  • Paper towels
  • Measuring spoons and cups


Prepping the Eggplant

  1. Spread the sliced eggplant out on paper towels. Sprinkle kosher salt on both sides of the slices. Let them sit for 45-60 minutes, then pat them dry without rinsing.

Preparing the Sauce

  1. In a small bowl, combine all the sauce ingredients: light soy sauce, water, dark soy sauce, honey, and cornstarch. Mix well until smooth.

Coating the Eggplant

  1. Sprinkle cornstarch over the salted and dried eggplant slices. Toss them until they are evenly coated with the cornstarch.

Cooking the Stir-Fry

  1. Place a wok on the stove and heat 2 tablespoons of avocado oil over medium heat.
  2. Add the coated eggplant slices and char for 8-10 minutes. Once done, remove them from the wok and set aside.
  3. Add 1.5 tablespoons of avocado oil to the same wok, along with the minced ginger, chopped garlic, sliced onion, and bell pepper. Stir until the aromatics become fragrant.
  4. Add the charred eggplant back into the wok.

Finishing the Dish

  1. Stir the sauce again to make sure the cornstarch is fully dissolved, and then pour it into the wok.
  2. Stir everything well, making sure the eggplant and other veggies are evenly coated with the sauce.


  1. Garnish the stir-fry with tips of green onions.


Your Eggplant with Redbloom Garlic Sauce Stir-Fry is now ready to serve! This delightful dish is great as a main course, or it can complement other dishes in a multi-course meal. Enjoy it hot for the best experience.

Bon appétit!

Back to blog

Leave a comment