🍆 Dad's Eggplant with Garlic Sauce (鱼香茄子)!

By Made With Lau · 30 min

Ingredients

Instructions

1. Set a steamer rack in a wok, pan or steamer, add just enough water to barely cover the rack, and bring it to a boil on high heat.
2. Wash the eggplants, remove the stems, and cut them into 2-inch pieces. Slice each piece lengthwise into 4 long pieces, starting from the tail end.
3. Arrange the eggplant pieces skin-side down on a dish, with the cut cores facing up, and place the head pieces last. Set the dish on the rack, cover, and steam for 15 minutes.
4. Meanwhile, chop the shiitake mushrooms and mini sweet peppers into small chunks, with tops and seeds removed. Mince the garlic, ginger, dried chilies and one more sweet pepper finely. Cut the scallions.
5. Mix the light soy sauce, dark soy sauce, oyster sauce, vinegar, brown sugar, ground bean sauce, cornstarch, water and Shaoxing wine (optional) into a smooth sauce.
6. Check that the eggplant is soft and slightly squishy but not mushy when squeezed. Drain off excess water in a colander.
7. Dry the wok, reheat it on high until about 300–350°F, then add the corn oil and heat until it shimmers.
8. Stir-fry the minced chilies, peppers, ginger and garlic for 30 to 45 seconds. Add the mushrooms and some scallions and cook 20 to 30 seconds. Add the sweet pepper chunks and cook about 60 seconds, stirring constantly.
9. Pour in the sauce and cook until it boils. Add the eggplant and toss in the sauce for 60 to 90 seconds. Stir in the sesame oil, then transfer to a plate and garnish with the remaining scallions.

Summarized from Made With Lau's video. Watch it for the details.

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GarlicGingerScallionBell pepperMushroomBrown sugarShiitake mushroomEggplant