40 minutes
A savory and silky eggplant dish with a rich garlic sauce, perfect for serving with Steamed Breads or Fried Breads.
tablespoons
Oyster sauce
teaspoons
teaspoons
Shaoxing Wine
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
cups
Eggplant, peeled and sliced lengthwise into ½-inch-wide strips
0 lb
Garlic, minced
teaspoons
Steamed Breads
to taste
Fried Breads
to taste
1. Prepare Sauce
In a small bowl, combine 1 tablespoon of double dark soy sauce, 2 teaspoons of oyster sauce, 1 teaspoon of white rice vinegar, 0.5 teaspoon of Shaoxing wine, 0.5 teaspoon of pepper flakes from Hot Pepper Oil, 2 teaspoons of sugar, 0.5 teaspoon of cornstarch mixed with 2 teaspoons of Chicken Stock, and 0.25 teaspoon of salt. Mix thoroughly.
2. Heat Oil
Heat a wok for about 45 seconds before adding 4 cups of peanut oil. Use a deep-frying thermometer to bring the oil up to 350ºF.
3. Fry Eggplant
Once the oil is hot, carefully add the eggplant strips and fry them for 2 to 3 minutes until they become tender. Use a Chinese strainer to remove the eggplant from the oil and let it drain in a bowl.
4. Saute Garlic
Pour off the excess oil from the wok, but retain about 1.5 tablespoons. Add 2 teaspoons of minced garlic to the wok and stir it for about 35 seconds until fragrant.
5. Stir-Fry Eggplant
Return the drained eggplant to the wok and stir-fry it for about 1.5 minutes to integrate the garlic flavor into the eggplant.
6. Add Sauce
Pour in the prepared sauce and mix well. Allow the eggplant to cook in the sauce for about 2 minutes until the sauce thickens and coats the eggplant evenly.
7. Serve
Transfer the finished dish to a heated serving plate and serve immediately with Steamed Breads or Fried Breads.
For this dish, Chinese or Japanese eggplants are preferred due to their tender skin and fewer seeds. They also have a sweeter, less bitter flavor than the larger globe eggplants.
Incorporate quality soy sauce, Szechuan peppercorns, black vinegar, and doubanjiang. Balance heat with sugar or honey.
High heat is essential for a good sear and maintaining the texture of the eggplant. A hot pan is crucial for Szechuan cooking.
Before cooking, sprinkle the eggplant with salt and let it sit for about 30 minutes. This draws out moisture and reduces oil absorption during cooking.
Use fresh, finely minced garlic and ginger to infuse the dish with aromatic flavors. Add them at the right time to avoid burning.
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