Dry-Braised Eggplant
Dry-braised eggplant is a vitamin- and protein-rich eggplant dish, prepared by first pre-frying the eggplant before slow-cooking it with seasonings in a dry braise.
Ingredients
Tender eggplant (washed, cut into long strips, and soaked in lightly salted water)
500 g
Garlic cloves (fried until fragrant, then discarded)
several
Finely chopped scallions (briefly stir-fried)
a pinch
Dark soy sauce
1/2 tbsp
Salt
1/4 tsp
Sugar
1 tsp
Light soy sauce
1 tsp
Shaoxing cooking wine
1 tsp
Sugar (for the thickening slurry)
to taste
Cornstarch (for the thickening slurry)
to taste
Water (for the thickening slurry)
to taste
Instructions
1
Step 1
Wash the eggplant, cut it into long strips, and soak it in lightly salted water to prevent discoloration. Set aside.
2
Step 2
Heat a wok until very hot, add oil, and fry the eggplant until tender. Remove it and set aside. Pour off the excess oil, leaving enough to fry the garlic until fragrant, then discard the garlic. Briefly stir-fry the scallions in the oil, add the seasonings, and return the eggplant to the wok. Add the thickening slurry, toss until the sauce evenly coats the eggplant, and serve.
