15-Minute Zero-Skill Braised Eggplant with Shrimp Sauce! 虾米焖茄子 Chinese Brinjal Aubergine Recipe

dried shrimp

🥗Healthier: dried fish

💰Cheaper: canned tuna

Dried fish provides a similar umami flavor while being lower in calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: hoisin sauce

Mushroom sauce offers a similar taste profile for a vegetarian option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often cheaper.

Heat up your wok over medium low heat and add a suitable amount of oil.

Add 2 whole chopped shallots and 20 g of rehydrated and roughly chopped dried shrimp to the pan.

Fry until the shallots and shrimp start to turn brown, about 1 minute, stirring to avoid burning.

Add 3 cloves of chopped garlic and 1 whole chopped red chili (optional) to the pan and fry until fragrant.

Add 1 tbsp of oyster sauce, 1 tbsp of light soy sauce, and 1 tsp of dark soy sauce to the pan and mix well.

Pour in 200 ml of water and add 0.5 tsp of sugar, mixing everything together.

Add 330 g of eggplant cut into strips that have been submerged in salted water to prevent oxidation, and mix to ensure all eggplant is coated with the sauce.

Cover the wok and braise for 5 minutes.

After 5 minutes, stir the mixture lightly to combine.

Thicken the sauce with a cornstarch solution by pouring it in gradually while stirring.

Top the dish with chopped spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens