Sautéed Eggplant and Mushrooms with Soy & Oyster Sauce
Sautéed Eggplant and Mushrooms with Soy & Oyster Sauce is a easy Asian recipe that serves 3. 120 calories per serving. Recipe by Cooking With Morgane on YouTube.
Prep: 5 min | Cook: 14 min | Total: 24 min
Cost: $3.90 total, $1.30 per serving
Ingredients
- 1 medium Eggplant (aubergine) (cut into bite‑size cubes)
- 200 g Mushrooms (button or cremini) (sliced)
- 2 cloves Garlic (minced)
- 1 tablespoon Light soy sauce (clear soy sauce)
- 1 tablespoon Oyster sauce (adds umami depth)
- 1 tablespoon Neutral oil (vegetable or canola) (for high‑heat sauté)
- to taste Salt
- to taste Black pepper
- 50 ml Water
Instructions
Prepare the vegetables
Dice the eggplant into bite‑size cubes, slice the mushrooms, and mince the garlic. If desired, sprinkle the eggplant with a little salt and let sit 5 minutes to reduce bitterness, then pat dry.
Time: PT5M
Heat the oil
Place the skillet over high heat and add 1 Tbsp oil. Heat until the oil shimmers, about 2 minutes.
Time: PT2M
Temperature: high heat
Sauté garlic
Add the minced garlic to the hot oil. Stir constantly and cook until it just begins to turn golden, about 1 minute.
Time: PT1M
Temperature: high heat
Add eggplant and mushrooms
Add the eggplant cubes and sliced mushrooms to the pan. Stir‑fry, stirring occasionally, until they start to soften and develop a light sear, about 4 minutes.
Time: PT4M
Temperature: high heat
Season with sauces
Sprinkle in a pinch of salt and pepper, then add 1 Tbsp light soy sauce and 1 Tbsp oyster sauce. Toss everything together to coat the vegetables evenly.
Time: PT1M
Temperature: high heat
Steam briefly
Pour in 50 ml water, give a quick stir, then cover the skillet with a lid. Reduce heat to medium and let the vegetables steam for 5 minutes, stirring once halfway through.
Time: PT5M
Temperature: medium heat
Finish and serve
Remove the lid, give the mixture a final stir, taste for seasoning, and serve hot as a side dish.
Time: PT1M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 12 g
- Fat
- 7 g
- Fiber
- 4 g
Dietary info: Vegetarian, Dairy-Free
Allergens: Soy, Shellfish, Gluten
Ingredient Substitutions
- Instead of Eggplant (aubergine): zucchini, bell pepper
- Instead of Mushrooms (button or cremini): shiitake, portobello
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Light soy sauce: tamari
- Instead of Oyster sauce: hoisin sauce
- Instead of Neutral oil (vegetable or canola): peanut oil, sunflower oil
Equipment Needed
- Large skillet or wok
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cup (ml)
Critical Steps — Do Not Skip
- Do not let the garlic burn in step 3; it will turn bitter.
- Cover the pan in step 6 to steam the vegetables and finish cooking evenly.
Chef Tips from the Video
- Add a pinch of sugar to balance the salty soy and oyster sauces
- Use Asian (long) eggplant for a softer texture
- Finish with a drizzle of toasted sesame oil for extra depth
Troubleshooting
Eggplant turns soggy instead of slightly crisp
Increase heat and avoid adding too much water; cook in batches if necessary.
Garlic burns and becomes bitter
Add garlic after the oil is hot but not smoking, and stir continuously; lower heat if it darkens too quickly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended – texture deteriorates when reheated.
Room temperature: Can sit at room temperature for up to 2 hours; discard after that.
Make-Ahead Tips
- Dice the eggplant and slice mushrooms up to 2 hours ahead; keep them in a bowl of cold water to prevent browning
- Mix soy and oyster sauces together in a small cup for quick addition
Last updated: August 21, 2026
