Chinese Stir Fried Eggplant
ID: 7c6e36be...
A delicious and healthy Chinese stir-fried eggplant dish featuring a savory, sweet, and slightly spicy garlic sauce. Soaking the eggplant in salt water and coating it with cornstarch yields a perfect juicy texture without absorbing excessive oil.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Slice the eggplants, marinate them in salt water for 30 minutes, drain, and coat with cornstarch. → Pan-fry the eggplants covered in a wok until charred and cooked 90% through, then set aside. → Prep garlic, ginger, chili, and green onion, and whisk the sauce ingredients together in a bowl. → Stir-fry the aromatics, toss in the eggplants with the sauce, and simmer until the sauce thickens. → Turn off the heat, garnish with green onions, and serve.
Cooking Steps
Brief Cooking Order
Slice the eggplants, marinate them in salt water for 30 minutes, drain, and coat with cornstarch. → Pan-fry the eggplants covered in a wok until charred and cooked 90% through, then set aside. → Prep garlic, ginger, chili, and green onion, and whisk the sauce ingredients together in a bowl. → Stir-fry the aromatics, toss in the eggplants with the sauce, and simmer until the sauce thickens. → Turn off the heat, garnish with green onions, and serve.
Introduction
A delicious and healthy Chinese stir-fried eggplant dish featuring a savory, sweet, and slightly spicy garlic sauce. Soaking the eggplant in salt water and coating it with cornstarch yields a perfect juicy texture without absorbing excessive oil.
Step 1
Slice the Chinese eggplants into pieces of about 1/2 inch in thickness.
Step 2
Place the eggplant pieces in a large bowl, add 1 tbsp of salt, and submerge them in water. Marinate for 30 minutes, then drain the water.
Step 3
Add 1 1/2 tbsp of cornstarch to the drained eggplants and toss until they are evenly coated.
Step 4
Heat a wok with vegetable oil over medium heat. Add the eggplants and stir-fry for 1 minute, then cover with a lid and cook for an additional 4 minutes, stirring occasionally. Once the skin is charred and the inside is cooked about 90% through, transfer to a plate and set aside.
Step 5
Finely chop 5 cloves of garlic, 1 tsp of ginger, 1 red chili pepper, and 1 green onion.
Ingredients List
Important Notes
Soaking eggplant in salt water draws out excess water, helping prevent it from absorbing too much oil and maintaining its texture.
Pan-frying the eggplant covered with a lid helps steam the inside, keeping it juicy.
Ensure all ingredients are prepped and chopped beforehand because the stir-fry process goes very fast.
For vegans, oyster sauce can be easily replaced with mushroom sauce for a similar umami flavor profile.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...