Ingredients
Eggplant Preparation
- 22 oz Chinese or Japanese eggplants (6 medium)
- 1.8 oz salt (1/3 cup, for soaking)
- 4 cups water (or enough to cover the chopped eggplants)
- 0.35 oz cornstarch (1 Tbsp, for coating)
- 1/2 cup vegetable oil (divided)
Sauce and Aromatics
- 0.85 oz garlic (5 cloves, minced)
- 0.35 oz ginger (1 Tbsp, minced/grated)
- 0.7 oz chili paste (1 Tbsp, your favorite)
- 1 Tbsp Chinese black vinegar (or balsamic vinegar)
- 1 Tbsp white vinegar (or rice vinegar)
- 1 Tbsp light soy sauce (or shoyu)
- 1 Tbsp dark soy sauce
- 1/4 cup water (or low sodium chicken/vegetable stock)
- 0.7 oz sugar (1.5 Tbsp)
- 0.2 oz cornstarch (1/2 Tbsp, to thicken sauce)
Instructions
- Prepare the eggplant: Wash and dry the Asian eggplants thoroughly. Cut each eggplant lengthwise into quarters, then slice each quarter in half to create uniform pieces for even cooking.
- Brine the eggplant: Dissolve salt in water in a large bowl. Submerge the cut eggplants completely in the brine, using a heavy object like a plate to keep them under the water. Let them soak for 15-20 minutes to remove bitterness and firm the texture.
- Drain and dry: Remove eggplants from the brine. Spin them in a salad spinner or pat dry thoroughly with a clean kitchen towel to prevent oil splatter during cooking.
- Coat with cornstarch: Toss the dried eggplant pieces in 1 tablespoon of cornstarch until lightly and evenly coated. This helps achieve a crisp exterior when stir-frying.
- Prepare aromatics and sauce: While the eggplant brines, mince garlic and ginger. In a small bowl, whisk together all sauce ingredients—black vinegar, white vinegar, light and dark soy sauces, chili paste, sugar, 1/4 cup water, and 1/2 tablespoon cornstarch—mixing well until smooth and lump-free.
- Cook eggplant: Heat half of the vegetable oil in a large pan or wok over high heat. Add the eggplant pieces in a single layer and reduce heat to medium. Stir-fry, turning every minute, until tender and browned on all sides, approximately 4-5 minutes. Transfer cooked eggplant to a plate.
- Stir-fry aromatics: Increase heat back to high, add remaining oil, swirling to coat the pan. Add garlic, ginger, and chili paste and stir-fry for 30-60 seconds until fragrant but not burnt.
- Add sauce: Stir the sauce mixture to recombine and pour it carefully into the pan. Stir-fry for 15-30 seconds until the sauce thickens and becomes glossy. If it thickens too quickly, add a splash of water and let it cook off.
- Combine and finish: Return the eggplant to the pan, tossing thoroughly to coat with the sauce. Cook for an additional 1-2 minutes, then taste and adjust seasoning if needed. Remove from heat.
- Serve: Serve this flavorful Chinese eggplant stir-fry hot over steamed rice or noodles. Garnish with chopped green onions, red chili slices, and sesame seeds if desired for added aroma and texture.
- Storage: Best enjoyed fresh but leftovers can be stored covered in the refrigerator for 3-5 days or frozen up to 6 months. Reheat gently in the microwave or on stovetop adding a splash of water if sauce thickens too much.
Notes
- Chinese or Japanese eggplants are preferred for their tender texture and mild flavor.
- Brining the eggplant removes bitterness and prevents it from soaking excess oil.
- Coating with cornstarch before frying ensures a crisp but tender bite.
- Use a high smoke-point oil such as vegetable oil for stir-frying.
- Adjust chili paste quantity to control the heat level of the dish.
- Serve immediately for best texture and flavor.
- Leftovers reheat well with a splash of water to loosen thickened sauce.
- Garnish with scallions and sesame seeds to enhance presentation and flavor.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
