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By Cooking With Shan Shan
Chinese Stir Fried Eggplant in Brown Sauce | 家常红烧茄子
7 steps
Prep:20minCook:10min
Tips: You may also add 1 tablespoon of white vinegar along with salt in the eggplant when marinating them, white vinegar helps to maintain the white color in eggplant, so it won’t get brown due to oxidation.
Updated at: Sat, 09 Sep 2023 23:04:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
9
Low
Nutrition per serving
Calories289.8 kcal (14%)
Total Fat21.5 g (31%)
Carbs25.2 g (10%)
Sugars9.8 g (11%)
Protein3.8 g (8%)
Sodium4322.4 mg (216%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
The Sauce
2 Tbspgarlic
diced
1 TbsRed Chili
Chopped
¼ tspsalt
1 tspsugar
1 TbsLight Soy Sauce
1 TbsOyster Sauce
2 ½ TbsWater
For Garnish
Instructions
Step 1
Slice eggplant into small chunks(roughly 3-4 inches across), transfer to a big bowl. Marinate with salt to sit for 15 minutes.
Step 2
Rinse marinated eggplant with water, squeeze out all the water inside eggplant, transfer eggplant to a bowl. Dust eggplant with corn starch, mix and make sure each eggplant piece is coated with corn starch evenly.
Step 3
In the meantime, dice some garlic, slice red chili(optional), prepare chopped scallion and cilantro(optional).
Step 4
To make the brown sauce, mix diced garlic (2tbs),chopped red chili, salt, sugar, light soy sauce, oyster sauce and water in a bowl. Mix well and set aside.
Step 5
In a big wok, heat up cooking oil, add in eggplant coated with starch, stir gently to cook on medium high heat until they become soft, which takes about 5 minutes.
Step 6
Add ½ tbs diced garlic in the eggplant to mix for under a minute, further add in the brown sauce we previously prepared. Stir gently to mix on high heat until eggplant is coated with the sauce.
Step 7
Garnish with chopped scallion and cilantro, it’s ready for plating. Best served warm with rice, enjoy!
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Notes
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Easy
Under 30 minutes