Ingredients
- ½ cup hot water
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1½ tablespoons oyster sauce (or vegetarian alternative)
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon dark soy sauce
- ⅛ teaspoon white pepper
- 2 tablespoons minced garlic (divided)
- 1 pound Chinese or Japanese eggplants (2 to 3 eggplants)
- 4½ tablespoons neutral oil (vegetable, canola, or peanut oil)
- 2 teaspoons minced fresh ginger
- 5 to 10 dried red chilies, de-seeded and sliced
- 2 scallions, chopped
Instructions
- In a bowl, mix hot water and sugar until dissolved. Add cornstarch, oyster sauce, rice vinegar, Shaoxing wine, soy sauces, sesame oil, white pepper, and 1 tablespoon minced garlic. Stir and set aside.
- Trim and cut eggplants into bite-sized triangular pieces.
- Heat 1½ tablespoons oil in a wok over medium-high heat. Add eggplant and cook for 3–4 minutes, flipping occasionally to brown.
- Add another 1½ tablespoons oil and cook for 4 more minutes, stirring until soft and lightly seared. Remove and set aside.
- Raise heat to high. Add remaining 1½ tablespoons oil, ginger, remaining garlic, and chilies. Stir-fry for 1–2 minutes until fragrant.
- Return eggplant to wok and mix with aromatics.
- Stir the sauce to redistribute cornstarch and pour into wok. Stir everything together and let it simmer until thickened and glossy.
- Add scallions, toss to combine, and serve hot with steamed rice.
Notes
- Use vegan oyster sauce to keep it plant-based.
- Swap soy sauce with tamari for gluten-free option.
- Adjust chili amount for desired heat level.
- Substitute globe eggplant if needed, but slice thinner.
- Steam eggplant first for a lower-oil version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
