Eggplant, Chinese Style

Course : Chinese
Serves: 4
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1 large eggplant
2 tablespoons salt
1 teaspoon freshly-grated ginger root
1 tablespoon red chile paste with garlic
1 tablespoon Chinese rice wine
1 tablespoon soy sauce -- light
1 tablespoon sweet bean sauce
1 tablespoon hot bean sauce
3 tablespoons peanut oil
3 cloves garlic minced
4 medium green onions -- chopped
1 tablespoon toasted sesame oil
3 medium green tops of 3 green onions -- chopped for garnish

Preparation / Directions:

Cut off the stem of the eggplant and cut into 3/4-inch slices. Cut the slices again so that you have 3/4-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels. Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside. Heat a wok or very large frying pan. Add the peanut oil and the garlic. Sauté for a moment and then add the eggplant and green onion. Stir-fry over high heat until the eggplant is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes. Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish.

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