35 minutes
A spicy and savory dish featuring tender eggplant cooked with garlic, ginger, and a flavorful sauce.
Hot Water
cups
tablespoons
tablespoons
Oyster sauce
tablespoons
tablespoons
Shaoxing Wine
tablespoons
tablespoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
Garlic, minced
tablespoons
Eggplants
0 lb
tablespoons
0 oz
Fresh Ginger, minced
teaspoons
Dried Red Chilies, seeded and sliced
each
Scallions, finely chopped
tablespoons
1. Prepare the Sauce
In a small bowl, combine hot water, sugar, cornstarch, oyster sauce, rice vinegar, Shaoxing wine, light soy sauce, toasted sesame oil, dark soy sauce, white pepper, and 1 tablespoon minced garlic. Stir well until the sugar dissolves and the cornstarch is fully incorporated.
2. Prepare the Eggplant
Trim the ends off the eggplants and cut them on an angle into bite-sized pieces.
3. Cook the Eggplant
Heat 1.5 tablespoons of neutral oil in a wok over medium-high heat. Add the eggplant pieces in a single layer, cooking for about 3 to 4 minutes until they start to brown lightly. Then, push the eggplant to the sides of the wok and add another 1.5 tablespoons of neutral oil to the center. Spread the oil around and continue cooking the eggplant for another 4 minutes, stirring occasionally. The eggplant should become soft and slightly translucent.
4. Cook the Meat and Aromatics
Increase the heat to high and add the remaining 1.5 tablespoons of neutral oil to the wok. If using, add ground pork or chicken and cook for 1 to 2 minutes until the meat is browned. Add minced ginger, dried red chilies, and 1 tablespoon of minced garlic, stirring constantly.
5. Combine and Finish
Return the cooked eggplant to the wok and give the prepared sauce a quick stir before pouring it in. Add the finely chopped scallions. Let the mixture simmer for a few minutes, allowing the sauce to thicken and coat the eggplant and meat evenly.
Choose Chinese or Japanese eggplants for this recipe, as they have a thinner skin and a sweeter, less bitter flavor than the larger globe eggplants. Look for firm, glossy eggplants without any soft spots.
Heat your wok or pan to a high temperature before adding oil. Cook the eggplant in batches if necessary to avoid overcrowding.
Before cooking, cut the eggplant into uniform pieces to ensure even cooking. Salt the eggplant lightly and let it rest for about 15 minutes, then pat dry. This helps to draw out moisture, reduce bitterness, and prevent the eggplant from absorbing too much oil during cooking.
Taste and adjust the balance of soy sauce, black vinegar, sugar, and chili paste to get the perfect harmony of salty, sour, sweet, and spicy.
Use the freshest garlic and ginger you can find, as these are key flavor components. Opt for good-quality brands for soy sauce, Chinese black vinegar, and Szechuan peppercorns.
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