Stir-fried Eggplant (Chinese Style)
Stir-fried Eggplant (Chinese Style)
Ingredients
For the Eggplant
- 1 eggplant, large
- 1 tablespoon salt, for marinating
- as needed oil, for frying
For the Aromatics
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 stalk green onion, chopped, plus extra for garnish
- 2 red chili, chopped (adjust to taste)
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 100 ml water
Instructions
- 1
Take the eggplant and cut off its stem. Slice the eggplant lengthwise into two halves. Score the flesh of each eggplant half in a criss-cross pattern, being careful not to cut through the skin. Cut the scored eggplant into cubes.
⏱️ 5 min
- 2
Place the eggplant cubes into a bowl. Add 1 tablespoon of salt to the eggplant. Mix well to ensure all pieces are coated and let it marinate for 10 minutes. This step helps draw out excess water from the eggplant.
⏱️ 10 min
- 3
While the eggplant is marinating, prepare the aromatics. Mince the garlic, mince the ginger, chop the green onion, and chop the red chili.
⏱️ 5 min
- 4
Prepare the sauce by combining 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon cornstarch, and 100ml water in a separate bowl. Mix all sauce ingredients thoroughly until well combined and the cornstarch is dissolved.
⏱️ 3 min
- 5
After marinating, firmly squeeze out the excess water from the eggplant cubes. This step is crucial for achieving a good texture and preventing the eggplant from becoming soggy.
⏱️ 2 min
- 6
Heat a generous amount of oil in a pan or wok over medium-high heat. Add the squeezed eggplant cubes to the hot oil. Fry the eggplant, stirring occasionally, until it turns golden brown and tender. This should take about 5-7 minutes. Remove the fried eggplant from the pan and set aside, draining any excess oil.
⏱️ 7 min
- 7
In the same pan, with a little oil remaining (add a splash if needed), add the minced garlic, minced ginger, chopped green onion, and chopped red chili. Stir-fry the aromatics for about 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Add the fried eggplant back into the pan with the aromatics. Give the prepared sauce a quick stir (as cornstarch can settle) and then pour it over the eggplant and aromatics. Stir-fry everything together continuously until the sauce thickens and coats the eggplant, about 2-3 minutes.
⏱️ 3 min
- 9
Serve the dish immediately. Garnish with fresh chopped green onion for added flavor and presentation.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Eggplant (Chinese Style)
For the Eggplant
- 1 eggplant, large
- 1 tablespoon salt, for marinating
- as needed oil, for frying
For the Aromatics
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 stalk green onion, chopped, plus extra for garnish
- 2 red chili, chopped (adjust to taste)
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 100 ml water
Instructions
- 1
Take the eggplant and cut off its stem. Slice the eggplant lengthwise into two halves. Score the flesh of each eggplant half in a criss-cross pattern, being careful not to cut through the skin. Cut the scored eggplant into cubes.
⏱️ 5 min - 2
Place the eggplant cubes into a bowl. Add 1 tablespoon of salt to the eggplant. Mix well to ensure all pieces are coated and let it marinate for 10 minutes. This step helps draw out excess water from the eggplant.
⏱️ 10 min - 3
While the eggplant is marinating, prepare the aromatics. Mince the garlic, mince the ginger, chop the green onion, and chop the red chili.
⏱️ 5 min - 4
Prepare the sauce by combining 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon cornstarch, and 100ml water in a separate bowl. Mix all sauce ingredients thoroughly until well combined and the cornstarch is dissolved.
⏱️ 3 min - 5
After marinating, firmly squeeze out the excess water from the eggplant cubes. This step is crucial for achieving a good texture and preventing the eggplant from becoming soggy.
⏱️ 2 min - 6
Heat a generous amount of oil in a pan or wok over medium-high heat. Add the squeezed eggplant cubes to the hot oil. Fry the eggplant, stirring occasionally, until it turns golden brown and tender. This should take about 5-7 minutes. Remove the fried eggplant from the pan and set aside, draining any excess oil.
⏱️ 7 min - 7
In the same pan, with a little oil remaining (add a splash if needed), add the minced garlic, minced ginger, chopped green onion, and chopped red chili. Stir-fry the aromatics for about 1-2 minutes until fragrant.
⏱️ 2 min - 8
Add the fried eggplant back into the pan with the aromatics. Give the prepared sauce a quick stir (as cornstarch can settle) and then pour it over the eggplant and aromatics. Stir-fry everything together continuously until the sauce thickens and coats the eggplant, about 2-3 minutes.
⏱️ 3 min - 9
Serve the dish immediately. Garnish with fresh chopped green onion for added flavor and presentation.
⏱️ 1 min