Chinese Eggplant in Soybean Sauce (东北酱茄子)
Try my version of this popular dish from Northeastern China: Chinese Eggplant in Soybean Sauce!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 to 3 Chinese or Japanese eggplants
- 2 tablespoons soybean sauce
- 2 green onions
- 2 to 4 garlic cloves
- 2 tablespoons water
- 2 tablespoons vegetable oil
Instructions
- 1
Cut the eggplants into thin, long strings (to your liking). Chop the green onions into small pieces. Peel and minced the garlic.
- 2
Heat a large nonstick pan under medium-low to low heat. Add 1 tablespoon of vegetable oil. When the oil is warm, add the eggplant strings. Slowly pan fry the eggplants under low heat until the eggplants are completely soft, about 10 to 15 minutes, turning often to cook all sides equally. Be patient! Transfer the eggplants to a plate.
- 3
In the same nonstick pan under medium-low heat, add the other 1 tablespoon of vegetable oil, minced garlic, and half of the green onions, stirring for a few seconds to release fragrance. Then add the 2 tablespoons of soybean sauce, cooking for half a minute. Then add the softened eggplants and the 2 tablespoons of water, stirring together until the sauce and eggplants are well integrated, about 1 minute. Transfer the eggplants to a plate and sprinkle the rest of the green onions on top.