Stir-fried eggplant with plum sauce (苏梅酱茄子)
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4.9
30 reviews
Excellent
Stir-fried eggplant with plum sauce (苏梅酱茄子)
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Creamy and luscious, stir-fried eggplant with plum sauce is a dish to die for. This recipe tells you how to achieve the desired texture using a minimum of oil.
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Ingredients
- 1 large eggplant, cut into chunks about 400g/14oz
- 1 tablespoon cooking oil
- 1½ tablespoon Chinese plum sauce 苏梅酱
- 2 teaspoon light soy sauce
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon water
- 5 clove garlic, crushed
- 1 teaspoon minced ginger
- 2 stalk scallion, chopped
- Fresh chilli, chopped to taste
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Instructions
Pre-cook the eggplant (see note 1)
- Option A: Steaming. Boil the water first then place the eggplant chunks into the steamer. Cook for 3-4 mins. Discard any water.
- Option B: Using a microwave. Place the eggplant chunks evenly on a plate in a single layer. Microwave on full power for 2 minutes. You'll need to cook them in two batches (see note 2).
Stir-fry the dish
- Mix plum sauce, soy sauce, rice wine and water. Set aside.
- Heat up oil in a wok (or a deep frying pan) over high heat. Add ginger and garlic, let it sizzle for 10 seconds or so. Then put the eggplant in. Stir from time to time until it becomes a little brown.
- Turn the heat down to low. Pour the sauce then sprinkle scallions and chilli over the aubergine. Stir until the eggplant is evenly coated with the sauce. Serve immediately with plain rice.
Notes
- The pre-cooking time may vary depends on the type and the cut size of the aubergine. Please feel free to adjust it accordingly.
- I use an 800-watt microwave for this recipe. If your microwave has a different wattage, this link "Microwave Timing Conversion Charts" might be useful.
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Overall Rating
4.9
30 reviews
Excellent
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