Braised Eggplant in Garlic Sauce
鱼香茄子（素版） · Vegetarian · Comfort
Ingredients
- eggplant — 2 long Chinese eggplants (or 1 large), cut into strips
- garlic — 4 cloves, minced
- ginger — 1 tsp, minced
- soy sauce — 2 tbsp
- rice vinegar — 1 tbsp
- sugar — 1 tbsp
- cornstarch — 1 tbsp mixed with 2 tbsp water
- cooking oil — 3 tbsp
- scallions — 1 stalk, chopped
Steps (beginner-friendly)
- Cut the eggplant into finger-thick strips, toss with 1 tsp salt, and let sit 10 minutes; squeeze out the dark water. This stops it drinking oil.
- Mix the sauce: soy sauce, vinegar, sugar, cornstarch water, and 3 tbsp water.
- Heat the oil in a wok over medium-high heat and stir-fry the eggplant 5-6 minutes until soft, golden, and collapsed.
- Push the eggplant aside, add garlic and ginger, and stir 20 seconds until fragrant.
- Stir the sauce again and pour it over everything.
- Simmer 1-2 minutes until the sauce thickens and coats the eggplant with a glossy shine.
- Top with scallions and serve with rice.
Tip: Salting the eggplant first is the classic trick so it stays tender, not oily.
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