Chinese Eggplant with Garlic Sauce

Method7 steps · about 40 min

1. 1

   Step 1: Have the garlic (2 tablespoons), ginger (2 teaspoons), de-seeded chilies and scallions (2) prepared as listed before heating the wok. In a small bowl, dissolve the sugar (1 tablespoon) in the ½ cup hot water. Stir in the cornstarch (1 tablespoon), oyster sauce (1½ tablespoons), rice vinegar (1 tablespoon), Shaoxing wine (1 tablespoon), light soy sauce (1 tablespoon), sesame oil (1 teaspoon), dark soy sauce (½ teaspoon) and white pepper (⅛ teaspoon). Add 1 tablespoon of the minced garlic to this sauce. Keep the remaining tablespoon of garlic with the ginger and chilies, and hold the chopped scallions separately. Keep the pork refrigerated until needed.

   Uses ½ cup hot water for sauce · 1 tablespoon sugar · 1 tablespoon cornstarch · 1½ tablespoons oyster sauce · 1 tablespoon rice vinegar · 1 tablespoon Shaoxing wine · 1 tablespoon light soy sauce · 1 teaspoon sesame oil

2. 2

   Step 2: Wash and dry the eggplant. Trim off the ends and make angled cuts, rotating it between cuts, to form triangular bite-size pieces. Cut just before cooking so the pieces do not sit and brown.

   Uses 1 lb Chinese or Japanese eggplant (about 2–3) · Water to wash the eggplant before cutting

   
3. 3

   Step 3: Use a wide wok or pan that holds the eggplant in a single layer. Heat it over medium-high heat until lightly smoking, then swirl in the first 1½ tablespoons neutral oil. Spread in the cut eggplant from step 2, reduce the heat to medium and cook for 3–4 minutes, turning and stirring occasionally. Check from 3 minutes and continue until lightly browned.

   Check first eggplant sear · 3 minUses All cut eggplant from step 2 · First 1½ tablespoons neutral oil

   
4. 4

   Step 4: Swirl in the second 1½ tablespoons neutral oil. Keep the eggplant in a single layer and cook for another 4 minutes, turning occasionally, until evenly seared, soft and slightly translucent. If the pieces are still firm, add a few tablespoons water, cover and steam over medium heat until tender; uncover afterward. Transfer the cooked eggplant to a plate, leaving any pan oil in the wok.

   Check second eggplant sear · 4 minUses Eggplant and its pan oil from step 3 · Second 1½ tablespoons neutral oil · Only if the eggplant is still firm: a few tablespoons water to finish it under a lid

   
5. 5

   Step 5: Increase the heat to high and add the remaining 1½ tablespoons neutral oil. Add the ground pork (4 oz) and break it into small pieces while frying. Continue until it is opaque and fully cooked, reaching 71°C (160°F).

   Uses Any oil left in the wok after lifting the eggplant in step 4 · Remaining 1½ tablespoons neutral oil · 4 oz ground pork

6. 6

   Step 6: Add the reserved garlic, ginger and chilies from step 1 to the cooked pork. Fry for 1–2 minutes, stirring constantly and checking from 1 minute, until fragrant and lightly toasted.

   Check garlic and ginger · 1 minUses Cooked ground pork and pan oil from step 5 · Reserved 1 tablespoon garlic, 2 teaspoons ginger and 5–10 prepared chilies from step 1

7. 7

   Step 7: Return the seared eggplant from step 4 to the wok and toss it with the pork and aromatics. Stir the sauce bowl from step 1 again to disperse the cornstarch, then pour it in. Mix and bring to a simmer; cook until the sauce is thick enough to coat a spoon and the eggplant is hot through. Stir in the chopped scallions from step 1 and serve immediately, sharing between four portions.

   Uses All plated seared eggplant from step 4 · Cooked pork, aromatics and pan oil from step 6 · The sauce bowl from step 1, stirred again · The two chopped scallions held separately in step 1