Delicious Stir Fried Eggplant with Garlic Sauce | Easy Chinese Recipe

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini is lower in calories and bell peppers are often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari can be a budget-friendly alternative.

Slice Chinese eggplant into half-inch thick pieces.

Marinate eggplant in 1 tablespoon of salt and enough water to submerge for 30 minutes.

Drain the water and add 1.5 tablespoons of cornstarch to the eggplant, mixing to coat evenly.

Heat a wok over medium heat and cook the eggplant for 1 minute, then cover and cook for an additional 4 minutes, stirring occasionally.

Transfer the cooked eggplant to a dish and set aside.

Chop 5 cloves of garlic, fresh ginger, and a red jalapeno.

Prepare a stir fry sauce with black vinegar, xiaoxing wine, and Doubanjiang, stirring to break down the bean paste.

Heat the wok again and add garlic and ginger, stirring for about 30 seconds before adding the sliced red jalapeno.

Add the cooked eggplant back into the wok along with the stir fry sauce and 1/4 cup of water.

Stir and cook until the sauce reduces to a thicker consistency, about 3-4 minutes, stirring every 30 seconds.

Turn off the heat and garnish with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens