I love eggplant.  Every time I eat out at Chinese take out for lunch, I would either order Eggplant and Chicken, or Singapore Noodles.  Those are my favorite lunch food.  But I couldn’t find a classic Chinese dish that is made with eggplant and ground beef from any Chinese restaurants.  This could be because most Chinese restaurants sell Americanized/fake Chinese food, nothing ‘s too authentic. LOL.  Well… let me back off, they do have Eggplant in Garlic Sauce, but there’s no meat in it.  I did order it once in a take out place, and I asked the chef, “Where’s the BEEF?”  LOL… Again, they put a ton of oil in it, yucky.  I never ordered it again.  The other day, I saw some baby eggplant in the grocery stores.  I thought I gave it try, never had baby eggplant before.  It was very yummy.  I made it for lunch today. 20 minutes, that’s all it took. 


Baby Eggplants
Baby Eggplants
Cook beef first
Cook beef first
Add eggplant
Add eggplant
Eggplant and Beef in Garlic Sauce
Eggplant and Beef in Garlic Sauce


Ingredients (Serves 2):

  • Eggplant, about a pound (I used two baby eggplants)
  • Garlic, 1 clove
  • Ground beef, about 1/3 pound
  • Soy sauce, 1 tsp
  • Oyster sauce, 1 Tbsp
  • Chinese cooking wine, 1 tsp
  • Sugar, 1 tsp
  • Cornstarch, 1 tsp
  • Water, 4 Tbsp
  • Chinese chili sauce or chili oil, a few drops (optional)


  1. Finely chop garlic. Put it aside.
  2. Cut eggplant into big cubes like 1.5 inches long.
  3. Spray cooking oil in a frying pan.  Use high heat.  Add garlic, ground beef and cooking wine to the pan.  Stir fry it until the beef is almost cooked.
  4. Add eggplant.  Stir fry it for about 5 minutes or so.  Wait until it softens a bit, then add soy sauce, oyster sauce, and sugar.  Stir fry it for another 3 minutes or until the eggplant looks soft.
  5. Mix cornstarch with cold water in a small bowl first. Then add it to the eggplant.  Mix it well. Wait until the sauce thickens.  Taste it.  Add a little bit more soy sauce if needed.  Add chili sauce if you desire.  Mix it well.  Serve hot.

One thought on “Eggplant with Beef in Garlic Sauce – A classic Szechuan dish (20 mins)”

  1. Jenny is right. You can’t get authentic Asian food in the US even in the SF Bay Area. I thank her for this website. the eggplant and ground beef is yum!

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