Red Braised Eggplants
Chinese Red Braised Eggplant is a classic Chinese dish featuring tender eggplants braised in a savory soy-based sauce with garlic and aromatics.
Ingredients
For the eggplants
- 4 large Chinese eggplants, quartered lengthwise and cut into 2-inch pieces
- 2 teaspoons salt
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 4 cups cooking oil, for frying
For the stir-fry
- 1 tablespoon cooking oil
- 1 medium finger hot pepper, thinly sliced
- 6 cloves garlic, coarsely minced
- 1 tablespoon scallions, minced
For the sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 cup water
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
Instructions
- To prepare the eggplants, in a bowl, dissolve the salt and rice vinegar in water. Add the eggplants and place a plate on top to keep them submerged. Soak for about 10 minutes, then drain, rinse, and gently squeeze out excess moisture. Toss the eggplants with cornstarch until evenly coated.
- To make the sauce, in a bowl, combine the soy sauce, dark soy sauce, oyster sauce, sugar, and water. In another small bowl mix the cornstarch and water to form a slurry.
- To fry the eggplants, in a pot over high heat, heat the cooking oil to 350°F (177°C). Fry the eggplants in batches for about 1 minute until tender, then remove and drain on paper towels.
- To stir-fry and braise, in a wok over high heat, add the cooking oil. Stir-fry the hot pepper and garlic for about 30 seconds until fragrant. Pour in the prepared sauce and bring it to a simmer. Stir in the slurry and cook until the sauce thickens. Add the eggplants and toss gently until evenly coated.
- To serve, transfer the eggplants to a serving dish or clay pot and garnish with the scallions. Serve immediately with steamed rice.
Video
Notes
Soaking the eggplants: Soaking the eggplants in salted water with a little vinegar helps preserve their purple color and reduces oil absorption during frying.
Dry and coat evenly: After soaking, gently squeeze out excess water before tossing the eggplants with cornstarch. This helps the coating stick and prevents splattering during frying.
Fry at the right temperature: Heat the cooking oil to about 350°F (177°C). Oil that is too cool will cause the eggplants to absorb more oil instead of frying quickly.
Prepare the sauce in advance: Mixing the sauce before stir-frying keeps the cooking process fast and prevents the garlic from burning.
Serve hot: Serving in a clay pot is optional, but it helps keep the dish hot longer and enhances the flavor.
Reuse frying oil: After frying, allow the oil to cool completely, then strain it through a coffee filter or cheesecloth into a clean container. Store in a cool place and discard if it becomes dark or cloudy.
Protein variation: This braising sauce also works well with tofu or ground pork if you’d like to add protein to the dish.