Chinese Eggplant with Garlic Sauce (鱼香茄子）

A popular signature dish in China, it is also a quite common dish for the Chinese dinner table.

5 from 1 vote

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Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 529kcal

Ingredients

For Stir Fry:

4 small Chinese Eggplants
6 cloves of Garlic, chopped (very last)
2 teaspoons ginger
2 tablespoons cooking oil
salt and pepper to taste
1 teaspoon red chili (for garnish)
green onions (for garnish)

Garlic Sauce:

2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon vinegar
2 tablespoon Oyster sauce
2 teaspoon corn starch
3 tablespoon sugar
1 tablespoon Shaoxing cooking wine
4 tablespoon water
1/2 tablespoon black bean sauce

Instructions

Wash the eggplants (leave the skin on) and roll cut into small chunks.
Steam the eggplants until they are mushy, about15 minutes on high heat.
Meantime, make the sauce: add the sauce ingredients listed above to a large mixing bowl until the corn starch is dissolved, mix well.
Add the cooking oil into the wok and heat at medium heat, add ginger, then put the steamed eggplants in, and stir frequently until the eggplants are golden brown, about 1 minute. Add garlic last and stir very quickly until fragrant.
Add the pre-mixed sauce over the eggplants and let it simmer for about 2 minutes and turn off the heat once the sauce thickens.
Put green onions and red chili for garnish.(optional)
Serve hot with steamed rice, enjoy!

Notes

Although eggplant is very healthy it is known to soak up the oil like a sponge. You can use steam, boil, microwave, or soak in the saltwater, a variety of ways to soften the eggplants, that way it will decrease the ability of the eggplants to soak up oil. It will also keep the natural flavor of the eggplants.

Nutrition

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