Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Chinese Eggplant with Garlic Sauce
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 239
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 599 mg
This popular stir-fry highlights eggplant cooked to its silky, creamy best, then bathed in a deliciously thick and savory sauce. This version of garlic sauce is a classic Chinese American soy-based sauce that can paired with a number of different proteins — chicken, shrimp and tofu are popular, as are various vegetables. We call for Chinese or Japanese eggplants in this recipe since they have thinner skins and fewer seeds than the larger Italian eggplants. They’re deep-fried first to achieve the luscious texture the dish is famous for, then quickly stir-fried with the sauce. You can make the dish vegan by substituting umami vegetable seasoning sauce for the fish sauce and checking that the sugar you use is vegan. Although the dish is often spiced with red chiles, you’re welcome to leave those out if you like.
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 239
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 599 mg
Ingredients
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Directions
- Trim the stem of an eggplant. Cut the eggplant at an angle, then rotate the eggplant 90 degrees and cut again at an angle, making a piece that is triangular and approximately 1 1/2 inches at the widest end. Try to cut the pieces roughly the same size for even cooking. Repeat with the remaining eggplants.
- Heat the neutral oil in a wok over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the eggplant, turning the pieces halfway through, until golden brown, about 4 minutes. Drain on a baking sheet lined with paper towels. Repeat until all the eggplant is cooked. Make sure the oil gets back to 350 degrees F between batches so the eggplant won’t be greasy.
- Carefully transfer the hot oil to a heatproof container, leaving 1 tablespoon of oil in the wok. Cool the leftover oil and save for another use.
- Mix the soy sauce, sugar, dark soy sauce, fish sauce and 1 tablespoon Shaoxing wine together in a small bowl until the sugar dissolves. Mix the cornstarch with 1 tablespoon cold water in separate small bowl until the cornstarch is hydrated. Set aside.
- Heat the wok over medium-high heat until it starts to smoke. Add the scallion whites, ginger, garlic and dried red chiles (if using) and stir-fry until the garlic is fragrant, about 15 seconds. Add the spicy bean paste (if using) and quickly stir-fry until it darkens in color and is fragrant, about 15 seconds. Toss in the fried eggplants and drizzle the remaining 1 tablespoon Shaoxing wine around the sides of the wok. Stir-fry until combined and add the soy mixture around the sides of the wok to caramelize the soy sauce. Stir until combined and add 1/2 cup cold water. Bring to a boil, then drizzle and stir the cornstarch slurry into the sauce until it thickens.
- Stir in the toasted sesame oil. Serve garnished with the scallion greens. Remove the red chiles or advise your guests not to bite into them. Serve the eggplant with white rice.
Cook’s Note
To make this dish vegan, use umami seasoning sauce (brands such as Yondu) and check that the sugar you use is vegan.
