top of page

From The North Grove Kitchen: Tomato & Egg Stir-fry and Eggplant with Garlic Sauce

Before completing her three-month student internship with us, Xinya demonstrated these simple Chinese dishes made from ingredients easily found in Canada. The delicious and comforting flavours of traditional Chinese cooking certainly shined through!

Tomato & Egg Stir-fry

Makes: 2-4 servings 



  • 1 1/2 tbsp vegetable oil

  • 4 eggs, beaten

  • 4 (500g) vine-ripe tomatoes, chopped into bite-sized pieces

  • 2 cloves garlic, minced

  • 3/4 tsp salt

  • 1 tsp sugar

  • 1 green onion, sliced (for garnish)


  1. Heat 1 tbsp of oil in a medium-sized skillet over medium-high heat. When oil is ready, add egg and cook until the bottom side is done, but the top is still raw (about 30 seconds).

  2. Scramble the eggs while chopping into bite-sized pieces, until the egg is cooked. Turn the burner to low heat, transfer the egg to a plate and set aside.

  3. Add the remaining 1/2 tbsp of oil and garlic to the pan and turn it back to medium-high heat. Stir the garlic a few times until fragrant.

  4. Add the tomato and stir fry until the texture becomes soft (1-2 minutes).

  5. Add the egg back into the skillet. Sprinkle the salt and sugar evenly over everything. Quickly mix everything with a spatula until evenly seasoned. Taste the dish and adjust the seasoning by adding more sugar or salt if needed.

  6. Serve hot over rice as a main dish or side dish.

Eggplant with Garlic Sauce

Makes: 2-4 servings 



  • 2 (300g) small Chinese long eggplant, chopped into bite-size pieces

  • 1 tsp salt

  • 1 tbsp cornstarch


  • 1 tbsp light soy sauce (or regular soy sauce)

  • 1 tbsp water

  • 1/2 tsp dark soy sauce (optional)

  • 2 tsp sugar

  • 1 tsp cornstarch


  • 2 1/2 tbsp peanut oil (or vegetable oil)

  • 1 tsp ginger, minced

  • 3 cloves garlic, chopped


  1. Pre-prepare (prevent the eggplant from absorbing oil)

    1. (Option 1) place eggplant in a large bowl and add water to cover. Add 1 tsp of salt, and mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.

    2. (Option 2) spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.

  2. Combine the sauce ingredients in a small bowl, and mix well.

  3. Sprinkle eggplant with 1 tbsp cornstarch and mix by hand until eggplant is evenly coated.

  4. Add 2 tbsp oil to a large non-stick skillet and heat over medium-high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft (8-10 minutes total). Transfer the eggplant to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.

  5. Add the remaining 1/2 tsp oil, ginger, and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until the cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate. 6. Serve hot as a side or as a main over rice or noodles.

If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at


bottom of page