Chao Qiezi (Stir-Fried Eggplant)

Chinese30 Minutes

instructions

Start by cutting the eggplant into bite-sized pieces and soaking them in salted water for about 15 minutes to remove excess bitterness. This process is very important for a delightful taste.

While the eggplant is soaking, finely mince the garlic and ginger, and slice the green onions (keep the white and green parts separate).

After 15 minutes, drain the eggplant and pat it dry using a clean kitchen towel.

In a large skillet or wok, heat 4 tablespoons of vegetable oil over medium-high heat until sizzling. Carefully add the eggplant and stir-fry until it becomes tender and starts to brown, which should take about 10-12 minutes.

Add the minced garlic and ginger into the skillet and stir-fry for another 1-2 minutes until fragrant.

Pour in 4 tablespoons of soy sauce and a tablespoon of hot sauce (if you like it spicy), keeping the heat high to quickly coat the eggplant in the sauce. Stir-fry for another 2-3 minutes.

Add the white parts of the green onions and continue to stir-fry for another minute. Drizzle with a tablespoon of sesame oil for that extra depth of flavor.

Finally, turn off the heat and sprinkle the green parts of the green onion on top for garnish before serving.

Servings

How to be creative

Add diced bell peppers or zucchini for a colorful twist.
Top with crushed peanuts or sesame seeds for an added crunch.
Incorporate tofu for extra protein and texture.

Important Tips

Make sure the eggplants are dry after soaking to prevent them from becoming too soggy.
Taste and adjust the seasoning according to your preference; you may want more soy sauce or hot sauce.
Using a mix of eggplants can add different textures and flavors.

nutritions