Stir-fried eggplant with plum sauce (苏梅酱茄子)

Method7 steps · about 10 min

1. 1

   Step 1: Choose either steaming in this step or microwaving in steps 2–3. For steaming, bring the steamer water to a boil first. Steam all the eggplant (1) chunks for about 3–4 minutes, checking from 3 minutes, until softened; adjust to their size. Drain and discard any collected water. Skip steps 2–3 and continue with step 4.

   Check steamed eggplant · 3 minUses 1 large eggplant, cut into chunks (about 400 g / 14 oz) · Water as needed for the steaming option

2. 2

   Step 2: For the microwave option, skip step 1. Arrange a first batch of eggplant chunks in a single layer on a microwave-safe plate. Microwave at 800 W on full power for about 2 minutes, until softened, then set this batch aside. Adjust the time if your microwave has a different power.

   Uses First single-layer batch of eggplant chunks

   
3. 3

   Step 3: Microwave the remaining eggplant chunks in a single layer at 800 W on full power for about 2 minutes, adjusting to your microwave and checking that they soften. Combine them with the first microwaved batch from step 2. Continue with step 4.

   Uses Remaining eggplant chunks for the second batch · First softened batch from step 2

4. 4

   Step 4: Before heating the wok, mix 1½ tbsp plum sauce, 2 tsp light soy sauce, 1 tsp Shaoxing rice wine and the separate 1 tsp sauce water in a bowl. Have the crushed garlic, minced ginger, chopped scallions and any optional chili ready.

   Uses 1½ tbsp Chinese plum sauce (苏梅酱) · 2 teaspoon light soy sauce · 1 teaspoon Shaoxing rice wine · 1 tsp water for the sauce

5. 5

   Step 5: Heat the 1 tbsp cooking oil in a wok or deep frying pan over high heat. Add the crushed garlic (5 clove) and minced ginger (1 teaspoon) and let them sizzle for about 10 seconds, then promptly add the pre-cooked eggplant in the next step.

   Add the pre-cooked eggplant · 1 minUses 1 tablespoon cooking oil · 5 clove garlic, crushed · 1 teaspoon minced ginger

6. 6

   Step 6: Add all the drained steamed eggplant from step 1 OR the combined microwaved eggplant from step 3 to the hot aromatic oil from step 5. Stir from time to time until the eggplant becomes slightly brown.

   Uses hot aromatic oil · All drained eggplant, only if the steaming option was chosen · All combined eggplant, only if the microwave option was chosen

7. 7

   Step 7: Turn the heat down to low. Pour the mixed sauce from step 4 over the browned eggplant from step 6, add both chopped scallions (2 stalks) and optional fresh chili to taste, and stir until evenly coated. Serve immediately, with separately prepared plain rice if desired.

   Uses browned eggplant and aromatic oil · mixed plum sauce · 2 stalks scallion, chopped · Fresh chili, chopped, to taste (optional) · Ready cooked plain rice, for serving (optional)