Eggplant with Garlic Sauce

Method6 steps · about 45 min

1. 1

   Step 1: Put a steamer rack in a roomy wok or pan and add enough separate water for steaming, keeping water below the food plate. Bring to a boil. Wash eggplant, trim stems and cut into 2-inch lengths, then quarter each length lengthwise. Arrange skin-side down in a heatproof plate, leaving thicker stem-end pieces to prepare last. If substituting thicker Western eggplants, peel some skin and remove some core seeds. Place plate on rack, cover and steam about 15 minutes until tender but not mushy.

   15-minute eggplant steaming guide; check tenderness · 15 minUses 22 oz Chinese eggplant · Separate clean water for washing eggplant and vegetables · Enough separate water for steamer, below food plate

   
2. 2

   Step 2: While eggplant steams, wash and prepare the other vegetables. Cut fresh shiitake and three of the four sweet peppers into small chunks. Finely mince the remaining pepper with garlic (5), ginger (1/2 oz) and dried chillies; adjust chillies to taste. Finely chop scallions (3) separately. Keep mushroom/pepper chunks, minced aromatics and scallions on separate plates.

   Uses 2 oz fresh shiitake mushrooms · 4 mini sweet peppers, divided · 5 garlic cloves · 1/2 oz ginger · 3 scallion stalks, divided · 5 dried red chillies, or to taste · Separate clean water for washing eggplant and vegetables

   
3. 3

   Step 3: Mix light soy, dark soy, oyster sauce (2 tbsp), vinegar (2 tbsp), brown sugar (3 tbsp), ground bean sauce (1/2 tbsp), cornstarch (2 tsp) and the separate 4 tbsp sauce water until even. Include optional Shaoxing wine if desired. Use a suitable vegetarian oyster-style sauce only if selecting that alternative.

   Uses 2 tbsp light soy sauce · 1 tbsp dark soy sauce · 2 tbsp oyster sauce · 2 tbsp vinegar · 3 tbsp brown sugar · 1/2 tbsp ground bean sauce · 2 tsp cornstarch · 1 tbsp Shaoxing cooking wine, optional

   
4. 4

   Step 4: Check steamed eggplant with a utensil; it should be soft and slightly yielding, not mushy. Drain in a colander. Discard the separate steaming water, dry wok and heat on high until about 300–350°F/149–177°C. Add corn oil (2 tsp) and heat until shimmering.

   Uses Steamed eggplant · 2 tsp corn oil

   
5. 5

   Step 5: In prepared hot wok/oil, stir minced pepper/chilli/garlic/ginger 30–45 seconds. Add prepared mushroom chunks; optionally use some scallions from the garnish supply and reserve all remaining scallions for the finish. Stir 20–30 seconds, then add prepared sweet-pepper chunks and stir about 60 seconds. Re-stir prepared sauce, add it and bring to a boil to cook/thicken the starch. Add drained steamed eggplant and toss in sauce 60–90 seconds, then stir in sesame oil (1 tsp).

   Uses Hot wok oil and drained eggplant · Prepared minced pepper chilli garlic and ginger · Prepared mushroom and sweet-pepper chunks · Optional portion of prepared scallions · Prepared sauce · 1 tsp sesame oil

   
6. 6

   Step 6: Plate prepared eggplant and garnish with all remaining chopped scallions from the same three-stalk supply.

   Uses Cooked eggplant with garlic sauce · Remaining prepared scallion garnish