In this Chinese stir-fry epplant is cooked with chilli, garlic and ginger with hot, salty and sweet results. Serve this recipe as part of a shared meal.
- 500-600 g eggplant, cut into 5 cm x 2 cm strips
- 1 cup oil, plus 2 tbsp extra
- 1½ tbsp chilli paste
- 30 g fresh ginger, finely chopped
- 30 g garlic, finely chopped
- 50 g shallots (2 pieces), finely chopped
- ¼ cup stock
- 1 tsp dark soy sauce
- 1 tbsp cooking wine
- 2 tbsp sugar
- 1 tbsp cornflour (dissolved in 2 tbsp of water)
- 2 tbsp Chinese brown vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sprinkle the eggplant with ½ teaspoon of salt and set aside.
Heat the 1 cup of oil in a wok until smoking point. Add the eggplant and deep-fry for 3-4 minutes or until golden. Remove from oil, drain on paper towel and set aside.
Heat the extra 2 tablespoons of oil in a wok, add the chilli paste and stir-fry for 30 seconds. Add the ginger, garlic and shallots and stir-fry until fragrant.
Add the eggplant, stock, soy sauce, cooking wine, sugar and a pinch of salt. Mix well and cook for 5-8 minutes.
Stir in the cornflour and vinegar. Transfer the eggplant to a serving plate and serve hot.