Chinese Stir-Fried Eggplant
Chinese Stir-Fried Eggplant
Ingredients
For the Stir-Fry
- 2 eggplants, cut into chunks
- 1 potato, cut into chunks
- 1 pepper, cut into chunks
- 4 cloves garlic, minced, divided
- as needed cornstarch, for coating
- as needed oil, for frying
- as needed salt
For the Sauce
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon chicken powder
- 2 teaspoons cornstarch
- 1/2 cup water
Instructions
- 1
Place the eggplant chunks in a bowl, sprinkle with salt, and let them sit for 10 minutes to draw out moisture. This step helps prevent the eggplant from absorbing too much oil during frying.
⏱️ 2 min
- 2
While the eggplant is resting, prepare the sauce. In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, sugar, chicken powder, 2 teaspoons of cornstarch, and water. Whisk until smooth and lump-free.
⏱️ 3 min
- 3
After 10 minutes, pat the eggplant dry with paper towels. Lightly coat the eggplant with cornstarch, adding it gradually to ensure a thin, even layer. This will give the eggplant a crispy exterior.
⏱️ 5 min
- 4
Heat a sufficient amount of oil for frying in a wok or large pan to 150°C (300°F). Carefully add the potato chunks and fry for about 3 minutes, or until they are golden brown and tender. Remove with a slotted spoon and set aside.
⏱️ 5 min•🌡️ 300
- 5
Increase the oil temperature to 180°C (350°F). Fry the cornstarch-coated eggplant in batches if necessary, until it is lightly crispy and golden. Remove with a slotted spoon and set aside.
⏱️ 4 min•🌡️ 350
- 6
Add the fried potatoes and the cut peppers back into the hot oil. Fry together for 30 seconds to heat through and slightly soften the peppers. Remove all vegetables from the pan, leaving only a small amount of oil.
⏱️ 1 min
- 7
In the same pan with a little oil, add half of the minced garlic. Cook on low heat until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
⏱️ 1 min
- 8
Pour the prepared sauce into the pan. Increase the heat to high and stir continuously until the sauce thickens and becomes glossy. This should take about 1-2 minutes.
⏱️ 2 min
- 9
Return all the fried eggplant, potatoes, and peppers to the pan with the thickened sauce. Toss everything to coat evenly.
⏱️ 1 min
- 10
Stir in the remaining minced garlic. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Stir-Fried Eggplant
For the Stir-Fry
- 2 eggplants, cut into chunks
- 1 potato, cut into chunks
- 1 pepper, cut into chunks
- 4 cloves garlic, minced, divided
- as needed cornstarch, for coating
- as needed oil, for frying
- as needed salt
For the Sauce
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon chicken powder
- 2 teaspoons cornstarch
- 1/2 cup water
Instructions
- 1
Place the eggplant chunks in a bowl, sprinkle with salt, and let them sit for 10 minutes to draw out moisture. This step helps prevent the eggplant from absorbing too much oil during frying.
⏱️ 2 min - 2
While the eggplant is resting, prepare the sauce. In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, sugar, chicken powder, 2 teaspoons of cornstarch, and water. Whisk until smooth and lump-free.
⏱️ 3 min - 3
After 10 minutes, pat the eggplant dry with paper towels. Lightly coat the eggplant with cornstarch, adding it gradually to ensure a thin, even layer. This will give the eggplant a crispy exterior.
⏱️ 5 min - 4
Heat a sufficient amount of oil for frying in a wok or large pan to 150°C (300°F). Carefully add the potato chunks and fry for about 3 minutes, or until they are golden brown and tender. Remove with a slotted spoon and set aside.
⏱️ 5 min•🌡️ 300 - 5
Increase the oil temperature to 180°C (350°F). Fry the cornstarch-coated eggplant in batches if necessary, until it is lightly crispy and golden. Remove with a slotted spoon and set aside.
⏱️ 4 min•🌡️ 350 - 6
Add the fried potatoes and the cut peppers back into the hot oil. Fry together for 30 seconds to heat through and slightly soften the peppers. Remove all vegetables from the pan, leaving only a small amount of oil.
⏱️ 1 min - 7
In the same pan with a little oil, add half of the minced garlic. Cook on low heat until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
⏱️ 1 min - 8
Pour the prepared sauce into the pan. Increase the heat to high and stir continuously until the sauce thickens and becomes glossy. This should take about 1-2 minutes.
⏱️ 2 min - 9
Return all the fried eggplant, potatoes, and peppers to the pan with the thickened sauce. Toss everything to coat evenly.
⏱️ 1 min - 10
Stir in the remaining minced garlic. Serve immediately with steamed rice.
⏱️ 1 min