Stir in the water, red pepper flakes, and garlic powder Garlic sauce is basically made of minced ginger, minced garlic, chopped scallions, and spicy bean paste. 26.1 g Give the sauce mixture a good whisk and pour into the skillet. Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Saute eggplant strips until golden and soft, remove eggplant from skillet and set aside. Serve. Chinese Eggplant with Garlic Sauce (红烧茄子) The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. It is thickened with the mixture of light soy sauce, dark vinegar, sugar, corn starch, and water. Your email address will not be published. Garnish with the remaining scallions. Push the eggplant aside. In cold water. Enjoy! Not every Chinese recipe call for stir-frying over high heat. Required fields are marked *. What brand do you use and could you take a picture of the package? It may not taste exactly like Restaurants’ as they have packaged sauce. Great recipe. 3 eggplants, about 1 pound 4 cloves garlic, minced 1 tablespoon minced ginger 2 scallions, chopped 1 tablespoon spicy bean paste, chopped finely 2 tablespoons canola oil For the sauce: 1 tablespoon light soy sauce 1 teaspoon dark vinegar 1 tablespoon sugar 1 teaspoon corn starch 1/2 cup water. I might not make this often enough to use up a bottle and I don’t want to waste it. 3 eggplants, about 1 pound4 cloves garlic, minced1 tablespoon minced ginger2 scallions, chopped1 tablespoon spicy bean paste, chopped finely2 tablespoons canola oilFor the sauce:1 tablespoon light soy sauce1 teaspoon dark vinegar1 tablespoon sugar1 teaspoon corn starch1/2 cup water. Total Carbohydrate Slice into thirds horizontally, so you have 3 cylinders. In a small bowl, combine the spicy bean paste (la doubanjiang), sesame oil, soy sauce, sugar, shaoxing wine, and fish sauce. Let simmer until thickened, about 1 – 2 minutes. Thank you so much! What temperature should the water be (warm, cold, room temperature) that you soak the eggplant in prior to steaming? Also I forgot to ask before how much salt and how long do you soak the eggplant before steaming? Mahalo for the receipe! Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 – 10 minutes. Thank you! Cool. You can send a personal message to me from YouTube. Lower the heat to medium and add about a teaspoon of oil to the skillet. I make it in a healthy way by steaming the eggplants. Is this vinegar from rice? Stir Cook and stir the eggplant until soft, about 4 minutes. Can you please include a picture of the spicy bean paste you prefer in your ingredients section? Season with salt. Also, do you need to dry the eggplant after soaking them? Transfer to a bowl and repeat with remaining half. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Give the sauce mixture a good whisk and pour into the skillet. Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Stir to combine and let cook for 5 – 7 minutes so the eggplant can absorb all the flavors. Hi Ling, I am really loving your website and your enthusiasm for bringing Chinese cooking to westerns. Whisk to combine and set aside. Is this the same sauce?Thank you! Stir-frying and garnishing. Chinese Eggplant with Garlic Sauce: Recipe Instructions Start by making the sauce mixture. Add the eggplant and chili oil to the skillet. Save my name, email, and website in this browser for the next time I comment. Let simmer until thickened, about 1 – 2 minutes. Eggplant with Garlic Sauce. Thanks Tim. I really want to make Broccoli with Garlic Sauce like I get in Chinese restaurants. Drain eggplants and steam for about 8 minutes.