Stir-fried eggplant with plum sauce (苏梅酱茄子)
Creamy and luscious, stir-fried eggplant with plum sauce is a dish to die for. This recipe tells you how to achieve the desired texture using a minimum of oil.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 large eggplant, cut into chunks ()
- 1 tbsp cooking oil
- 11/2 tbsp Chinese plum sauce (苏梅酱)
- 2 tsp light soy sauce
- 1 tsp Shaoxing rice wine
- 1 tsp water
- 5 clove garlic, crushed
- 1 tsp minced ginger
- 2 stalk scallion, chopped
- Fresh chilli, chopped (to taste)
Instructions
- 1
Option A: Steaming. Boil the water first then place the eggplant chunks into the steamer. Cook for 3-4 mins. Discard any water.
- 2
Option B: Using a microwave. Place the eggplant chunks evenly on a plate in a single layer. Microwave on full power for 2 minutes. You'll need to cook them in two batches (see note 2).
- 3
Mix plum sauce, soy sauce, rice wine and water. Set aside.
- 4
Heat up oil in a wok (or a deep frying pan) over high heat. Add ginger and garlic, let it sizzle for 10 seconds or so. Then put the eggplant in. Stir from time to time until it becomes a little brown.
- 5
Turn the heat down to low. Pour the sauce then sprinkle scallions and chilli over the aubergine. Stir until the eggplant is evenly coated with the sauce. Serve immediately with plain rice.