Chinese Eggplant with Garlic Sauce
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5
153 reviews
Excellent
Chinese Eggplant with Garlic Sauce
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Chinese Eggplant with Garlic Sauce showcases tender chunks of Chinese or Japanese eggplant cooked in a savory garlic and oyster-based sauce with ground pork, ginger, and dried red chili for mild heat. The eggplant is pan-fried in neutral oil until golden and soft, then coated in a flavorful sauce enriched with Shaoxing wine, soy sauces, and aromatics. This dish balances silky textures with the pungency of garlic and the umami of oyster sauce in a stir-fried preparation.
Description
Chinese Eggplant with Garlic Sauce highlights bite-sized pieces of Chinese eggplant that are cooked in stages over medium heat with ample oil to achieve a lightly browned and tender texture. Ground pork adds richness while the sauce combines oyster sauce, Shaoxing wine, multiple soy sauces, and aromatic ingredients like garlic, ginger, and chili flakes, resulting in a complex flavor profile. The sauce thickens with cornstarch and coats the eggplant pieces thoroughly, melding the savory and slightly tangy elements.
The dish is cooked in a wok and finished by adding scallions, which provide freshness and color. The eggplant's soft interior contrasts with the savory sauce's depth, making it ideal as a side or part of a main meal served with steamed rice.
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Ingredients
- ½ cup water hot
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1½ tablespoons oyster sauce (or vegetarian oyster sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine (or dry cooking sherry)
- 1 tablespoon soy sauce light
- 1 teaspoon sesame oil
- ½ teaspoon dark soy sauce
- 1/8 teaspoon white pepper
- 2 tablespoons garlic about 6 cloves garlic; divided, minced
- 1 pound eggplant 2-3 eggplants, Chinese or Japanese variety
- 4½ tablespoons neutral oil (such as vegetable oil, canola oil, avocado oil, or peanut oil)
- 4 ounces ground pork (or ground chicken, optional)
- 2 teaspoons ginger minced
- 5-10 dried red chili (de-seeded and sliced into small pieces)
- 2 scallions (chopped)
Instructions
- In a small bowl, add the hot water and stir in the sugar to dissolve. Then add the cornstarch, oyster sauce, rice vinegar, Shaoxing wine, light soy sauce, sesame oil, dark soy sauce, and white pepper. Stir in half of the garlic (1 tablespoon), and set this mixture aside.
- When you’re ready to cook, trim the ends off the eggplants and cut them on an angle, rotating the eggplant with each cut, into triangular bite-size chunks. (Don’t leave them out too long, or they will turn brown.
- Heat a wok over medium-high heat until it’s smoking lightly, then pour 1½ tablespoons of the neutral oil around the perimeter of the wok to evenly coat it with oil. Spread the eggplant in a single layer, reduce the heat to medium, and cook for 3 to 4 minutes, flipping and stirring occasionally, until the eggplant is lightly browned. Spread another 1½ tablespoons of the oil around the perimeter of the wok. Continue cooking the eggplant (still in a single layer) for another 4 minutes, stirring occasionally, until evenly seared, soft, and slightly translucent. (You may want to do this in two batches.) Remove the eggplant from the wok and set on a plate.
- Increase the heat to high and add the remaining 1½ tablespoons oil to the wok. Add the ground pork (if using) and cook until opaque, breaking it up into small bits as you go. Add the ginger, dried chilies, and the remaining tablespoon of garlic. Cook for 1 to 2 minutes, stirring constantly, until the aromatics are toasted and fragrant.
- Add the eggplant back to the wok, and stir-fry until combined. Stir the sauce again to ensure the cornstarch is well combined with the liquid, then add it to the wok. Mix well and bring to a simmer, cooking until the sauce is just thick enough to coat a spoon. Stir in the scallions and serve immediately.
Nutrition Information
Show Details
Calories
293kcal
(15%)
Carbohydrates
15g
(5%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.1g
(5%)
Cholesterol
20mg
(7%)
Sodium
500mg
(21%)
Potassium
405mg
(9%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
254IU
(5%)
Vitamin C
5mg
(6%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 500mg | 21% |
| Potassium | 405mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
153 reviews
Excellent
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