Chinese Eggplant

Name: Chinese Eggplant
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 tbsp vegetable oil; 1 tbsp ginger ((finely grated)); 2 garlic cloves ((finely grated)); ¼ cup Shaoxing cooking wine; 1 tsp sesame oil; 2 tsp sugar; 2 tbsp soy sauce ((light)); ½ tsp black pepper; 1 tsp cornstarch; 2 tbsp Chinese black vinegar; ½ cup water; 2 tbsp vegetable oil; 3 Chinese eggplant ((cut into thick batons)); 2 spring onions ((green onions/scallion) (thinly sliced) for garnish); 1 red chilli ((finely sliced) for garnish)

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My creamy Chinese eggplant recipe is the most luxurious, warming and umami treasure. The glossy sweet and salty sauce clings to the eggplant in this quick and easy stir fry—guaranteed to fill any comfort-food craving.

20 min

cook 15 min

Chinese

5.0 (1)

Ingredients

Instructions

To make the sauce

Mix together all the ingredients for the sauce
Heat the 1 tbsp vegetable oil in a wok. When hot, fry the garlic and ginger for 20 seconds until browning. Pour in the stock mixture and let it bubble for 30 seconds until thickened. Remove from the heat and pour into a waiting bowl.

To make the eggplant

Wipe the wok clean and heat the 2 tbsp of vegetable oil until hot. Add the eggplant and let it char on the bottom for 1-2 minutes. Toss around and let more of the eggplant brown. Cook for a total of 5 minutes until the eggplant is starting to soften.
Pour in the sauce and stir to coat everything - add about ¼-½ cup water and cover the pan. Let it boil for 1-2 minutes then remove the lid and let it simmer furiously to thicken for a further 1-2 minutes until the eggplant is soft and creamy.
Remove from the heat and scatter over the spring onion and chilli. That's it!

Nutrition

Calories: 204 kcal
Carbohydrate Content: 13.1 g
Protein Content: 1.8 g
Fat Content: 17.8 g
Saturated Fat Content: 2.6 g
Sodium Content: 689 mg
Fiber Content: 4.3 g
Sugar Content: 6.9 g
Serving Size: 1 serving