Authentic Chinese Eggplant with Savory Garlic Sauce

Name: Authentic Chinese Eggplant with Savory Garlic Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Chinese or Japanese eggplants; 4 oz ground pork; 4.5 tbsp neutral oil; 2 tbsp minced garlic; 2 tsp minced ginger; 5-10 dried red chilies; 2 scallions; 0.5 cup hot water; 1 tbsp sugar; 1 tbsp cornstarch; 1.5 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tbsp Shaoxing wine; 1 tbsp light soy sauce; 1 tsp sesame oil; 0.5 tsp dark soy sauce; 0.125 tsp white pepper

This classic Sichuan-style dish features tender, silky chunks of eggplant tossed in a bold, savory, and slightly tangy garlic sauce. Whether you include the optional ground pork or keep it vegetarian, it's a flavor-packed stir-fry that pairs perfectly with a bowl of steamed rice.

Servings4 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

Chinese or Japanese eggplants
1 lb
ground pork
4 oz
neutral oil
4.5 tbsp
minced garlic
2 tbsp
minced ginger
2 tsp
dried red chilies
5
scallions
2
hot water
0.5 cup
sugar
1 tbsp
cornstarch
1 tbsp
oyster sauce
1.5 tbsp
rice vinegar
1 tbsp
Shaoxing wine
1 tbsp
light soy sauce
1 tbsp
sesame oil
1 tsp
dark soy sauce
0.5 tsp
white pepper
0.1 tsp

Step-by-Step Instructions

Prepare the stir-fry sauce: In a small bowl, combine the hot water and sugar, stirring until the sugar is fully dissolved. Whisk in the cornstarch, oyster sauce, rice vinegar, Shaoxing wine, light soy sauce, sesame oil, dark soy sauce, and white pepper. Stir in 1 tablespoon of the minced garlic and set the mixture aside.

Prep the eggplant: Trim the ends off the eggplants. Use a 'roll-cut' technique by cutting the eggplant on a diagonal, then rotating it 90 degrees before making the next diagonal cut to create uniform, bite-sized triangular chunks. Work quickly to prevent the flesh from oxidizing and turning brown.

Sear the eggplant: Heat a wok over medium-high heat until it begins to smoke lightly. Pour 1.5 tablespoons of neutral oil around the edges to coat the surface. Arrange the eggplant in a single layer, reduce the heat to medium, and cook for 3 to 4 minutes, flipping occasionally until lightly browned. Drizzle another 1.5 tablespoons of oil into the wok and continue cooking for another 4 minutes until the eggplant is soft and slightly translucent. Remove the eggplant and set aside on a plate.

Sauté the aromatics: Increase the heat to high and add the remaining 1.5 tablespoons of oil to the wok. If using ground pork, add it now and cook until opaque, breaking it into small crumbles. Add the ginger, dried red chilies, and the remaining tablespoon of garlic. Stir-fry constantly for 1 to 2 minutes until the aromatics are toasted and highly fragrant.