Braised eggplant in soy sauce is a beloved Chinese dish celebrated for its tender texture and savory-sweet flavor. Here’s a simple yet delicious recipe to recreate it at home.
Ingredients:
2 long Chinese eggplants (or 1 large round one), 2 tbsp cooking oil, 3 cloves garlic (minced), 1 tsp ginger (grated), 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp Shaoxing wine (optional), 1 cup water, green onions (chopped), and sesame oil for finishing.
Steps:
1. Prep the eggplant: Cut eggplants into 3-inch strips, soak in salted water for 10 minutes to remove bitterness, then pat dry.
2. Stir-fry: Heat oil in a wok over medium-high heat. Add eggplants and stir-fry until golden and soft (5-7 minutes). Remove and set aside.
3. Make the sauce: In the same wok, sauté garlic and ginger until fragrant. Return eggplants, then add light/dark soy sauce, sugar, wine, and water. Stir well.
4. Simmer: Cover and cook for 3-4 minutes, until eggplants absorb the sauce. Uncover, increase heat, and toss to thicken the sauce.
5. Serve: Drizzle with sesame oil, garnish with green onions, and enjoy with rice.
Tips: For extra umami, add a dash of oyster sauce. Adjust sugar/soy sauce to taste. This dish pairs perfectly with steamed rice!
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