main dish, recipe, vegetable

Spicy Eggplant and Chinese Sausage Stir fry

So it happened. I got married (!) to the man of my dreams. It’s hard to believe it actually happened, after months of planning and thinking about the big day incessantly. What on earth am I going to obsess about now?! Perhaps our honeymoon to Ireland in July? Or maybe my sister’s wedding in August? 🙂

eggplant sausage stir fry

After the momentous and busy weekend, both Ben and I are completely exhausted. We went to bed at 9:30PM last night and still woke up groggy. I think it’ll be a few days before we’re back to our normal and energetic selves. Good thing this week has few social engagements and I have a list of easy weeknight dinner recipes!

This eggplant and sausage stir fry made the weeknight dinner list because it’s simply delicious and fast- it comes together in about 15 minutes. A mix of sweet and savory is always a win in my books, and the gentle hit of spice means even those who aren’t a fan of spicy dishes will enjoy it (and if you’re a spicy-dish fean, you can easily up the heat). Comfort food at its best!

Chinese sausage is a thin, somewhat dry sausage that works really well in stir fries as it has a nice toothsome texture that holds up to the high heat of a wok. The long pastel-purple eggplants, sometimes called Chinese eggplants, have a gentle flavour and are slightly sweeter than the globe eggplants (and because they aren’t as bitter, you don’t need to salt them before cooking). These two ingredients work really nicely together, both in flavour and texture.

Hint: you can find the long pastel-purple eggplants and the Chinese pork sausages in Chinatown, or even an ethnic grocer. The only ingredient that might be hard to find is the black vinegar, but it can easily be replaced with an unaged balsamic vinegar for a touch of tang.

eggplant sausage stir fry


Spicy Eggplant and Chinese Sausage Stir fry
Save RecipeSave Recipe


  • 1 cup sticky rice
  • 1 tbsp canola oil
  • 2 cloves of garlic, chopped
  • 2 small yellow onions, diced
  • 4 pork sausages
  • 3 Chinese eggplants, sliced lengthwise into fours then cut into 2-inch long pieces
  • 1 heaping tsp chili in oil with black beans
  • 1 tbsp soy sauce
  • 1 tbsp black vinegar (alternatively, use 1 tbsp unaged balsamic vinegar)
  • 1/2 tsp sugar
  • 1 chopped green onion to garnish


  1. Bring the rice to a boil in a small pot with 2 cups of water. Reduce to simmer and cover until cooked.
  2. Meanwhile, heat the oil over high heat in a wok just until it beings to steam. Add the yellow onions and garlic and cook until translucent. Add the sausage and stir frequently until the fat from the sausage releases and the ingredients look glossy. Add in the eggplant, chili, soy sauce, vinegar and sugar. Cover and reduce heat to medium for 2-3 minutes. Turn off the heat when the eggplants are tender.
  3. Distribute the rice and the eggplant mixture among four dishes and garnish with green onion. Serve immediately.

  • YAY congrats again and cannot wait to hear all about the wedding over pizza soon! And I love this recipe. That sausge is so weird, it looks like a hotdog sausage and I saw them in China, but good to eat and I love Chinese eggplants!
  • Peppers & Pennies
    Ahhhh! Congrats on the wedding! Do we get to see pictures? As for this recipe, eggplant in traditional Chinese flavours is just so good, isn't it! I myself haven't played around with black vinegar but I encourage you to try out some shaoxing cooking wine in a dish like this. I think it's a great sub for the vinegar (based on flavour profile) and could be fun to play around with. Anyways, this just sounds fantastic!
    • There will eventually be pictures :) I LOVE Shaoxing cooking wine! I use it all the time in various dishes and I love the complex flavour it brings. So delicious!
  • Joyce
    First of all, congratulations on the wedding! The dish sounds yummy and it reminds me of the Eggplant and Ground Pork stirfry that you can get at almost any Cantonese style Chinese restaurants. I could see a tofu substitute as a veggie option too.
    • Thanks Joyce! Yes, very similar style. Tofu could be really interesting as well, good call! :)
  • First...CONGRATULATIONS!! Ireland sounds awesome...and I'm sure your sister's wedding will keep you busy as well. This dish sounds easy and delicious....perfect for any night of the week, but also for an easy relaxing meal on the weekend...with a nice glass of wine. Maybe we will see each other in Ottawa??