Based on a recipe from Chinese Cookery, by Rose Cheng and Michele Morris
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 3 to 4
- 1 (1 ¼ lb) eggplant
- 1 tsp cornstarch
- ¼ cup water
- 1 Tbsp vegetable oil
- 1 tsp garlic, minced
- 1 Tbsp ginger, minced
- 1 Tbsp hot bean sauce
- ½ tsp hoisin sauce
- 2 tsp rice vinegar
- 2 Tbsp soy sauce
- 1 tsp sugar
- ½ tsp salt
- ½ cup chicken broth
- 1 ½ tsp sesame oil
- 3 to 4 green onions, sliced diagonally
- Cut eggplant into 3 inch by ½ inch pieces.
- Mix cornstarch and water in small bowl. Set aside.
- Heat oil in skillet over high heat for 1 minute.
- Add eggplant and ¼ cup of water to skillet. Cover and let cook for 5 to 6 minutes until eggplant starts to get soft. Stir occasionally.
Add more water if eggplant starts to stick to skillet.
- Remove eggplant from skillet.
- Heat 1 Tbsp of oil in the skillet over high heat. Add garlic, ginger, hot bean sauce, hosin sauce, and vinegar. Cook 30 seconds over high heat.
- Add soy sauce, sugar, salt, chicken broth, and cornstarch paste. Bring to a boil, stirring occasionally.
- Add eggplant and stir for 1 to 2 minutes until eggplant absorbs most of sauce.
- Add sesame oil and green onions. Cook for 1 minute.
- Serve over rice.
I have been searching for a spicy eggplant recipe that reminds me of what I ate almost daily (slight exaggeration) in Taiwan. I have been thwarted, but this is probably the closest recipe I have found. It is delicious even if it isn’t the quite the same.
For the ginger, I use ginger paste from a tube though you can mince fresh ginger. Hoisin sauce and rice vinegar are usually available in American grocery stores. I have only found hot bean sauce and dried whole red peppers at international or Asian grocery stores.