Eggplants with Garlic Sauce Recipe
Eggplants with Garlic Sauce are tender and coated in a savory, sweet, tangy, and spicy Sichuan-style sauce with ground pork, garlic, chilies, and Pixian doubanjiang.
Ingredients
For the eggplants
- 2 teaspoons salt
- 1 teaspoon rice vinegar
- 4 large Chinese eggplants, quartered lengthwise and cut into 2-inch pieces
- 1 tablespoon cornstarch
- 4 cups cooking oil, high-smoke-point oil such as avocado or peanut
For the stir-fry
- 2 tablespoons cooking oil
- 6 ounces ground pork
- 1 tablespoon Sichuan Pixian broad bean paste, or substitute with hoisin sauce and a dash of chili oil
- ½ teaspoon ginger, minced
- 5 cloves garlic, minced
- 1 teaspoon salted chopped chilies, or substitute with a red chili pepper
- 1 tablespoon scallions, thinly sliced
For the sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinkiang vinegar
- 2 tablespoons sugar
- ⅔ cup water
- 1 tablespoon cornstarch
- 3 tablespoons water
Instructions
- To prepare the eggplants: In a large bowl, combine water with the salt and rice vinegar and whisk until dissolved. Add the eggplants and soak for 10 minutes, using a heavy plate to keep them submerged. Drain, rinse, and gently squeeze out the excess moisture. Toss with the cornstarch and set aside.
- To make the sauce: In a bowl, combine the soy sauce, dark soy sauce, Chinkiang vinegar, sugar, and ⅔ cup water. Whisk well and set aside.
- To cook the eggplants: Heat 4 cups cooking oil in a wok over high heat to 350°F (177°C). Working in batches, carefully add the eggplants and fry for about 1 minute, until slightly golden. Remove and drain. Alternatively, steam the eggplants over boiling water for about 5 minutes, until tender.
- To stir-fry the pork and aromatics: In a clean wok over high heat, add 2 tablespoons cooking oil and the ground pork. Stir-fry for about 2 minutes, until completely cooked. Add the doubanjiang, ginger, garlic, and salted chopped chilies. Stir-fry for about 1 minute, until fragrant.
- To finish the dish: Pour in the prepared sauce and stir well. Add the eggplants and gently toss to combine. Mix 1 tablespoon cornstarch with 3 tablespoons water to make a slurry, stir it again, then pour it into the wok. Stir until the sauce thickens and becomes glossy. Sprinkle with scallions and serve.
Video
Notes
Keep the eggplants submerged: Use a plate to keep the eggplant completely submerged in the salt and vinegar water while soaking.
Prep while they soak: Prepare the aromatics and sauce during the 10-minute soak to keep the total recipe time to about 30 minutes.
Fry quickly: Fry the eggplants in batches at 350°F (177°C) for about 1 minute to keep the cooking time short.
Steam instead: For a lower-oil option, steam the eggplants for about 5 minutes, until tender, then continue with the stir-fry.
Adjust the chilies: Substitute chopped red chili or another chili paste for duo jiao if needed, and adjust the amount to your preferred heat level.
Stir the slurry before adding: Cornstarch settles quickly, so stir the slurry again immediately before pouring it into the wok.