The Velvet Logic Behind a Chinese Eggplant Recipe: When ‘Eggplant Recipes Asian’ Means Silk

Name: The Velvet Logic Behind a Chinese Eggplant Recipe: When ‘Eggplant Recipes Asian’ Means Silk
Ingredients: 2 medium Chinese eggplants (long and slender), cut into bite-sized pieces; 2 tablespoons vegetable oil or peanut oil (can substitute with canola oil or avocado oil); 4 cloves garlic, finely chopped; 1 tablespoon fresh ginger, finely chopped; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 teaspoon Shaoxing rice wine; 1 teaspoon rice vinegar; 1 teaspoon sugar; 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening); 1/4 teaspoon red pepper flakes (optional for heat); 2 scallions, chopped (separate white and green parts); Salt, to taste

fromeatdrinkasia.com eatdrinkasia.com/cooling-lassis-indian-yogurt-drink

Discover a variety of delicious Asian eggplant recipes that blend tradition and flavor. Dive in for mouthwatering dishes you can easily recreate!

Ingredients

Instructions

Prepare the Eggplant: Cut the Chinese eggplants into bite-sized pieces. Pat dry with a paper towel to remove excess moisture.
Pan-fry the Eggplant: Heat vegetable oil in a large nonstick skillet or frying pan over medium-high heat. Add the eggplant pieces in a single layer and pan-fry until golden brown and tender, about 6-8 minutes. Avoid overcrowding the pan; cook in batches if necessary. Drain the cooked eggplant on paper towels to remove excess oil.
Make the Garlic Sauce: In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, rice vinegar, sugar, and cornstarch slurry. Stir well to dissolve the sugar and cornstarch.
Sauté Aromatics: In the same pan, add a little more oil if needed. Sauté the finely chopped garlic, ginger, and the white parts of the scallions over medium heat until fragrant, about 1 minute. Add red pepper flakes if using.
Combine and Coat: Return the fried eggplant to the pan. Pour the prepared sauce over the eggplant and toss gently to coat. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and clings to the eggplant pieces.
Finish and Serve: Sprinkle the green parts of the scallions over the dish. Adjust salt to taste. Serve immediately with steamed rice or noodles.