Chinese Shrimp Stir Fry with Steamed Eggplant

Forget the Chinese take out. Deliciously, steamed eggplant stir fried with shrimp and simple, Asian sauce comes together in no time at all for a healthy weeknight dinner. Chinese Shrimp Stir Fry with Steamed Eggplant coming to your table.

This was so easy and tasted better than take out! Chinese Steamed Eggplant with Shrimp Stir Fry Low Calorie Low Fat Healthy Dinner Recipe


Chinese Steamed Eggplant with Shrimp Stir Fry is another deliciously, healthy recipe I adapted from my treasure trove of recipe from my Mother-in-law. Although my husband’s family is from India, they lived in Singapore for a long time and still do.  My Mother-in-law, who I unfortunately never had the privilege to meet, loved to cook and embraced Chinese food and cooking while living in Singapore.  For my husband, Chinese food is as much home grown comfort food as Indian food.  I love to see the look for pleasure on his face when he eats something that is truly authentic and reminds him of his Mom and Singapore.

Even though I have her recipes, they don’t always turn out the way he remembers it.  She was a fantastic cook so I’m sure she tasted and adjusted as she went along.  It is so hard to write down “the love” in a recipe.  Also some of the ingredients do not taste the same.  You know an egg in Singapore tastes different than an egg here.  I’m guessing it is because theirs is so much fresher.

One thing that really struck me about most of the Chinese recipes was how simple they really are.  They tend to only use a few ingredients so they have to be really good.  Luckily all the ingredients can be found at your local grocery store.  You can see that most of the same ingredients for the marinade are used in the sauce.  Love double duty ingredients.   The look of  sheer pleasure on my husband’s face, after his first bite, was priceless.  There was the audible “yum” and a huge grin.  I quickly took a bite and my eyes rolled.  Oh yes, this is a taste of Singapore.  This is the flavors I remember from the Chinese restaurants in Singapore. Hallelujah!

This was so easy and tasted better than take out! Chinese Steamed Eggplant with Shrimp Stir Fry Low Calorie Low Fat Healthy Dinner Recipe

I have to say, I was totally skeptical about steaming the eggplant. It seemed like a waste of time. Waste of time?  Stupid thought!  Hello, not only does steaming the eggplant mean it does not absorb a lot of oil, it also gives it a silky texture. This is why my past eggplant dishes were never quite right.  Oh my gosh, I have got to apply this technique to Eggplant Parmesan.  I have my fingers and toes crossed that will be the secret to lower fat eggplant parm.  Steaming is the secret to great eggplant.

I cannot wait to make this dish again.  Just the thought of it brings a smile to my face and it makes me feel close to the Mother-in-law I will never know.  At least she can live on in my cooking, and my daughter can get to know her grandmother through her recipes and cookbook.  Stay tuned as I continue my school night themes.  The next recipe, Apricot Chia Seed Bars, is perfect for an after school snack.  You can get that recipe on Thursday.

This was so easy and tasted better than take out! Chinese Steamed Eggplant with Shrimp Stir Fry Low Calorie Low Fat Healthy Dinner Recipe


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Chinese Steamed Eggplant with Shrmp Stir Fry

Chinese Steamed Eggplant with Shrimp Stir Fry

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 254 kcal
Author Christie Daruwalla


  • ¾ lb shrimp shelled and deveined
  • ½ tsp kosher salt
  • ¼ tsp sugar
  • 1 tsp chili oil
  • 1 tsp sesame oil
  • 1 large eggplant
  • 2 tbsp grape seed oil divided
  • ½ tbsp chopped ginger
  • 1 clove garlic minced
  • 1 ½ tsp black bean sauce
  • 2 stalks of green onions chopped


  • ½ cup water
  • 1 tsp cornstarch
  • 2 tbsp ketchup
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 2 tsp low sodium soy sauce
  • 1 tsp chili oil
  • 1 tsp sesame oil


  1. In a plastic bag, combine shrimp and next 4 ingredients. Place in the refrigerator for 20 minutes.
  2. Cut eggplant in half so you have two rounds. Cut each round into quarters lengthwise then each quarter in half lengthwise again. So you have a total of 16 pieces.
  3. Steam eggplant for 10 minutes. Place on a plate and set aside.
  4. In a small bowl, mix together ingredients for the sauce.
  5. Heat a wok over high heat until very hot. Add 1 tbsp. oil. Stir fry the shrimp for 2 minutes. Then place on a plate.
  6. Add 1 tbsp. oil to hot wok, stir fry ginger, garlic and hot bean paste for one minute.
  7. Ad eggplant and stir fry for 1 minute.
  8. Add shrimp and sauce. Stir frying until sauce has thickened.
  9. Garnish with green onions and serve immediately.

Recipe Notes

I calculated 8  Weight Watcher Smartpoints.

Nutrition Facts
Chinese Steamed Eggplant with Shrimp Stir Fry
Amount Per Serving
Calories 254 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Trans Fat 9g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrates 18g 6%
Dietary Fiber 6g 24%
Sugars 11g
Protein 20g 40%
* Percent Daily Values are based on a 2000 calorie diet.

Happy Healthy Eating,


But wait, there’s more. Check out these deliciously, healthy Asian recipes:

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A quick and easy weeknight dinner

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Soba Noodle Salad with Peanut Sauce #pastasalad #asiansalad #peanutsauce #coldnoodlesaladSoba Noodle Salad

Asian Halibut in Parchment #fishrecipe #steamedfish #healthyseafood #seafoodrecipe #halibutrecipe #parchmentAsian Halibut in Parchment


  1. I have never thought of steaming eggplant before. I love that you described it as silky. Yum! Will definitely give this recipe a try soon.
    • Christie Daruwalla says
      I had really either Janel and I almost thought of skipping that step to streamline the recipe. So glad I didn't. It is well worth the few minutes to do that.
  2. You make this dish look like it's chinese take out, yumm!!!
  3. What a great chinese dish! Looks so healthy and flavorful!
  4. Yum! I love making Chinese food at home and this looks like a great recipe to add to my list.
  5. I LOVE Chinese eggplant, but they always take such a healthy veg and turn it into an oil bomb. Can't wait to try this!
    • Christie Daruwalla says
      This is a great solution for oil soaked eggplant Danielle. I only wish I had tried it years ago but better let then never.


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