EGGPLANT WITH GARLIC SAUCE CHINESE STYLE
Although “fish fragrant eggplant” (yuxiang qiezi), or Chinese eggplant in garlic sauce, is a common dish in American Chinese restaurants and buffets, there are many real versions in China. We’ve been meaning to share our version of this beloved classic for a long time.
This meal of Chinese eggplant with garlic sauce is commonly prepared in Chinese restaurants by deep-frying the eggplant, resulting in a delicious yet oily dish.
If you’ve ever had eggplant parm, you know that it soaks up oil like a sponge. While the flavor of this meal is enhanced by deep-frying, there are healthy alternatives that retain all of the restaurant’s flavor.
What is the secret? Soften the eggplant by sprinkling it with oil in your wok. And it includes chunks of ground pork and crispy, chewy, caramelized ginger and garlic.
FOR THE SAUCE MIXTURE:
- 1 tbsp. of spicy bean paste(douban la jiang)
- 1 tsp. of sesame oil
- 1 tbsp. of soy sauce
- 2 tsp. of sugar
- 1 tbsp. of shaoxing wine
- 1 tsp. of fish sauce
- FOR THE REST OF THE DISH:
- 2-3 Japanese eggplants
- 2 scallions (cut into 2-inch lengths)
- 3 tbsp. of oil
- 4 oz. of ground pork
- 2 thin slices of ginger (julienned)
- 10 pcs. of dried red chilies
- 4 cloves of garlic (finely minced)
- 1 tbsp. of Shaoxing wine
- Set up a small bowl with the sauce ingredients.
- Using a vegetable peeler, remove the stems from the eggplants and slice them into equal-sized pieces. Separate the onions’ green and white parts into two piles after slicing.
- Heat one tablespoon of oil in your wok over high heat. Allow it to be brown on all sides before adding the rest of the eggplant. If the food appears to be burning, you can adjust the temperature. After about 5 minutes of cooking, the eggplant should be tender and have a lovely sear. Using the second tablespoon of oil, cook the second batch of eggplant in the same manner as you did your first, then remove from heat and set aside to cool. Place the cooked eggplant in a single layer on a platter and set aside.
- The final tablespoon of oil and the ground pork should be added to the pan at high heat. The ginger should be added to the pork after it has been browned, and the pork should cook for a few minutes to allow the ginger to crystallize. Turn the heat back up to high and add the whole red chili peppers and the minced garlic. Replenish with stir-fry sauce, scallions with white sections, and Shaoxing wine. For an additional 2 minutes, stir-fry the ingredients together, ensuring they’re well-combined.
- After another 20 seconds, add the remaining scallions and continue to stir-fry. Serve right away with plain white rice on a warm plate.