Fragrant, savory, and tangy, this classic Chinese braised eggplant with garlic sauce is a comforting dish that comes together quickly. Tender cubes of eggplant soak up the bold flavors of garlic, ginger, and a rich, slightly spicy sauce. Traditionally made with a bit of pork, it’s just as delicious as a vegetarian dish—simply leave the pork out. Pair it with braised bok choy and a bowl of fluffy steamed rice for a satisfying meal.
INGREDIENTS:
1 large eggplant, thin-skinned variety
2 teaspoons salt
2 tablespoons vegetable oil
1/4 pound boneless pork, coarsely chopped (optional)
1 tablespoon minced garlic
1 teaspoon minced ginger
2 green onions (including tops), thinly sliced
2 tablespoons coarsely chopped water chestnuts
2 teaspoons cornstarch dissolved in 4 teaspoons water
Garlic Sauce (recipe follows)
Slivered green onions or cilantro sprigs, for garnish
Garlic Sauce
3/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon dry sherry or rice wine (sake)
1 tablespoon balsamic vinegar or rice vinegar
2 teaspoons sesame oil
2 teaspoons hoisin sauce
2 teaspoons chili paste
Combine all sauce ingredients in a small bowl. Set aside.
METHOD
Peel and cut eggplant into 1/2-inch cubes. Sprinkle with salt, toss well, and let stand for 30 minutes. Drain and squeeze dry.
Cook the pork (if using). Heat a wok or large skillet over high heat until hot. Add oil, swirling to coat. Add pork and stir-fry until browned and crumbly, about 1–2 minutes.
Add garlic and ginger, stirring just until fragrant, about 10 seconds. Stir in the eggplant, green onions, and water chestnuts. Mix well.
Pour in the prepared garlic sauce. Reduce heat to medium, cover, and braise until the eggplant is tender and the liquid slightly reduced, about 10 minutes.
Stir in the cornstarch mixture and cook until the sauce boils and thickens.
Transfer to a serving dish and garnish with slivered green onions or fresh cilantro.
SOURCE: Adapted from Martin Yan’s cookbook, Everybody’s Wokkin
