Tag Archives: Chinese eggplant

Chinese Eggplant Stir-Fry with Chicken

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This Cantonese-style Eggplant Stir-Fry with Chicken lets the eggplant take center stage, its silky texture soaking up all the savory goodness of garlic, scallions, and ginger, while tender velveted chicken rounds out the dish into a satisfying, one-pan meal. It’s quickly become our favorite way to cook Chinese eggplant, and once you try it, I think it’ll become one of yours too.

If you’ve only ever cooked with the big, glossy globe eggplants from the grocery store, Chinese eggplant is worth seeking out. Slender and lavender-streaked, these eggplants have noticeably fewer seeds, thinner skins, and a more tender bite—which means they also cook faster and never turn bitter or spongy the way globe eggplant can. Summer is peak season for them, so farmers markets and Asian grocery stores alike tend to be overflowing with these beautiful eggplants right now, making it the perfect time to put them to good use.

The technique here follows classic Cantonese stir-fry logic: velvet the chicken first in a quick cornstarch-and-oyster-sauce marinade so it stays juicy and tender through the cook, then stir-fry the eggplant in batches so it browns and softens without turning greasy or waterlogged. A fragrant hit of ginger, garlic, and scallion whites builds the aromatic base, and a savory sauce of oyster sauce, soy sauce, and Shaoxing wine ties everything together into something deeply comforting yet simple enough for a weeknight.

A couple of issues we had with the original recipe from Woks of Life included the amount of sauce. We decided to double it and glad that we did. The ingredients list below is altered to reflect the increased amounts. Additionally, we barely got three servings from the dish. If you are counting on four portions, be prepared to serve another course along with it.

Chinese Eggplant Stir-Fry with Chicken

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

For the chicken:

  • 12 oz. chicken breast
  • 2 Tbsp. water
  • 2 tsp. cornstarch
  • 2 tsp. oil (any neutral oil, such as vegetable or canola oil)
  • 2 tsp. oyster sauce

For the rest of the dish:

  • 1 pound Chinese eggplant (2-3 eggplants)
  • 4 Tbsp. neutral oil (such as canola, vegetable, or avocado oil, divided)
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. light soy sauce
  • 1⁄2 tsp. sesame oil
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. white pepper
  • 3 thin slices ginger
  • 3 cloves garlic, chopped
  • 3 scallions, whites cut into 1-inch lengths; green parts sliced thin on a diagonal, divided
  • 4 Tbsp. Shaoxing wine 
  • 2 Tbsp. water

Directions

  1. Thinly slice the chicken breast against the grain. Transfer to a small bowl and toss with the water, cornstarch, oil, and oyster sauce until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
  2. Cut the Chinese eggplant on a sharp angle into chunks, turning the eggplant a quarter turn with each cut, so you end up with triangular shapes.
  3. Premix the sauce: the oyster sauce, light soy sauce, sesame oil, salt, and white pepper. Set aside.
  4. Heat your wok over medium-high heat until it’s lightly smoking. If you’re using a skillet, use a stainless steel skillet and preheat it until a drop of water beads on the surface.
  5. Add 3 tablespoons of oil and the eggplant. Stir immediately to coat the eggplant (it absorbs oil quickly). Cook over medium heat for 5-6 minutes. Don’t turn the heat too high, as it can scorch the eggplant. When the eggplant is slightly softened but not so soft that you can mash it, transfer it to a dish.
  6. Next, wash the wok/pan. (This step may not be necessary.) You can use water to cool it down before you scrub. The goal is to remove any eggplant residue and moisture from the wok that could burn or cause sticking when you sear the chicken next.
  7. Place the wok over medium-high heat until all the water has evaporated and the wok is lightly smoking once again. Add the remaining tablespoon of oil to the wok and swirl to coat. Add the chicken in a single layer. Let it sear undisturbed for about 2 minutes. Flip and cook for another minute. Stir-fry until the chicken is about 80% cooked. Transfer back to the marinating bowl.
  8. Add the ginger, garlic, and white parts of the scallions. Stir-fry until fragrant. Add the wine around the perimeter of the wok to deglaze. Then return the eggplant and chicken back to the pan, along with the premixed sauce and the green parts of the scallions. If the wok seems dry, add 2 tablespoons of water. Stir-fry to coat the chicken and eggplant in the sauce. Serve immediately with steamed rice garnished with scallion greens

http://www.lynnandruss.com

Adapted from a recipe for Woks of life

Thai Vegetable Curry

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This colorful, aromatic Thai Vegetable Curry recipe may be vegetarian, but it doesn’t skimp on flavor. Creamy coconut milk and Thai red curry paste create the perfect base for tender eggplant, crisp vegetables, and fragrant Thai basil. 

The beauty of this dish is its versatility. You can easily adjust the spice level by using less curry paste, and the vegetables can be swapped based on what you have in your fridge. We made some minor adjustments, but followed the recipe pretty closely otherwise. And it definitely has a kick to it, so cut back on the red curry paste if you have a more “delicate” palate.

Our Asian Mart was carrying Taiwan Basil as opposed to the Thai variety so we used that. And using just half of a red bell pepper? C’mon, that’s just silly, so we incorporated the entire pepper. We loved it!

Thai Vegetable Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. neutral oil (such as vegetable, canola, or avocado oil)
  • 1 Chinese eggplant, sliced on an angle into ½-inch/1cm thick slices
  • 2 cloves garlic, minced
  • 2 slices ginger, peeled and minced
  • 4 oz. Thai red curry paste
  • 2 tsp. brown sugar (or palm sugar)
  • 1 small onion, cut into small wedges, root end removed
  • 1 red bell pepper, seeded and chopped into 3⁄4″ chunks
  • 1 zucchini, halved lengthwise, and sliced on an angle
  • 6 oz. green beans, ends trimmed, and cut in half crosswise
  • 5 oz. bamboo shoots, drained
  • 2 tsp. vegan fish sauce or soy sauce
  • 13.5 oz. coconut milk
  • ½ cup Thai basil leaves
  • ¼ cup roasted peanuts, chopped, optional

Directions

  1. Heat a wok or large cast iron/carbon steel skillet over medium-high heat until it just starts to smoke. Add 2 tablespoons of oil, and spread it around to coat. Add the eggplant, and stir-fry for about 7 minutes, until the eggplant is lightly browned and tender. Drizzle in a little more oil during this process if the eggplant looks dry, and try to keep it in one layer so it sears on all sides. Transfer the eggplant to a dish and set aside.
  2. Over medium-low heat, add the remaining 1 tablespoon oil to the pan, along with the garlic and ginger, and fry for 1 minute until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the sugar.
  3. Add the onion, bell pepper, zucchini, green beans, bamboo shoots, and vegan fish sauce (or soy sauce/regular fish sauce), and fry for 3 minutes, until the vegetables begin to get tender. Then reduce the heat to medium, and add the coconut milk and eggplant. Bring to a simmer. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split.)
  4. Simmer for 4 minutes, or until the vegetables are crisp-tender. Stir in the Thai basil until wilted. Garnish with chopped peanuts if desired, and serve over steamed rice.

http://www.lynnandruss.com

Adapted from a recipe courtesy of The Woks of Life

Chinese Eggplant with Garlic Sauce

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As you may know, Chinese eggplant with garlic sauce is a familiar sight in many Chinese restaurants. The credit for this delicious version goes to the Woks of Life with its soft, creamy eggplant seasoned with pungent, fragrant seasonings. The eggplant is super tender and seared, does not require deep-frying, and has a perfect sweet and savory balance. For a more ample meal, serve over steamed jasmine rice.

The recipe calls for Chinese or Japanese eggplant, which is longer and thinner than regular globe eggplants. These eggplants also tend to have fewer seeds (and less bitterness), thinner skins, and a more tender texture. 

Chinese eggplant is a lighter purple color, while Japanese eggplants tend to be very dark purple—almost black. You can find both varieties in Asian grocery stores, and perhaps even some supermarkets in urban areas these days. If you can’t find Chinese or Japanese eggplant, you can substitute regular globe eggplant. Just know that it will take longer to cook, with its thicker skin and denser flesh. 

This recipe calls for 2 tablespoons of minced garlic. Half gets added with the ginger, chilies, and pork in the beginning of the sauce making process, while half gets added to the sauce mixture itself, which you add later. This gives the final dish both an undertone of sweet garlic, as well as a more forward kick of garlic. The garlic sauce has more flavor and dimension.

For a vegetarian rendition, just omit the ground meat. To make the dish completely vegan, simply omit the meat and substitute vegetarian oyster sauce (made with mushrooms) for the regular oyster sauce. No other changes to the recipe are necessary.

As far as number of servings feeding four, we have to disagree. We doubled the amount of ground pork and increased the eggplant by a little more than half. These changes, along with steamed rice, only made three decent-sized servings. We noted these new amounts in the ingredients list below.

Chinese Eggplant with Garlic Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1/2 cup hot water
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. cornstarch
  • 1 1/2 Tbsp. oyster sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. Shaoxing wine
  • 1 Tbsp. light soy sauce
  • 1 tsp. sesame oil
  • 1/2 dark soy sauce
  • 1/8 tsp. white pepper
  • 2 Tbsp. minced garlic
  • 1 1/2 lb. Chinese eggplants (3-4)
  • 4 1/2 Tbsp. neutral oil
  • 4 to 8 oz. ground pork
  • 2 tsp. minced ginger
  • 5-10 dried red chiles
  • 2 scallions
  • Jasmine rice, cooked according to package directions

Directions

  1. In a small bowl, add the hot water and stir in the sugar to dissolve. Then add the corn starch, oyster sauce, rice vinegar, Shaoxing wine, light soy sauce, sesame oil, dark soy sauce, and white pepper. Stir in half of the garlic, and set this mixture aside.
  2. When ready to cook, trim the ends off the eggplants and cut them on an angle rotating the eggplant with each cut. into triangular bite-size chunks. (Don’t leave them out too long or they will turn brown.)
  3. Meanwhile, cook your rice according to package directions.
  4. Heat a wok over medium-high heat until it’s smoking lightly, then pour 1 1/2 tablespoons of the neutral oil around the perimeter of the wok to evenly coat it with oil. Spread the eggplant in a single layer, reduce the heat to medium, and cook for 3-4 minutes, flipping and stirring occasionally, until the eggplant is lightly browned.
  5. Spread another 1 1/2 tablespoons of the neutral oil around the perimeter of the wok. Continue cooking the eggplant (still in a single layer) for another 4 minutes, stirring occasionally, until evenly seared, soft and slightly translucent. (You may want to do this in two batches, which will add time of course.) Remove the eggplant from the wok and set on a plate.
  6. Increase the heat to high and add the remaining 1 1/2 tablespoons of oil to the wok. Add the ground pork and cook until opaque, breaking it up into small bits as you go. Add the ginger, dried chiles, and the remaining tablespoon of garlic. Cook for 1-2 minutes, stirring constantly, until the aromatics are toasted and fragrant.
  7. Add the eggplant back to the wok, and stir-fry until combined. Stir the sauce again to ensure the corn starch is well combined with the liquid, then add it to the wok. Mix well and bring to a simmer, cooking until the sauce is just thick enough to coat a spoon. Stir in the scallions and serve immediately over hot jasmine rice.

http://www.lynnandruss.com

Recipe from The Woks of Life