Chinese Eggplant with Garlic Sauce

Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar dish in many American Chinese restaurants and buffets but it's also a dish with many authentic variations in China

Chinese Eggplant with Garlic Sauce

Ingredients
For the sauce mixture:
  1. 1 tablespoon spicy bean paste (douban la jiang)
  2. 1 teaspoon sesame oil
  3. 1 tablespoon soy sauce
  4. 2 teaspoons sugar
  5. 1 tablespoon shaoxing wine
  6. 1 teaspoon fish sauce
For the rest of the dish:
  1. 2-3 medium Chinese eggplants (about 6 cups)
  2. 2 scallions, cut into 2-inch lengths
  3. 3 tablespoons oil
  4. 4 oz. ground pork (ground chicken or ground turkey can also be substituted)
  5. 2 thin slices ginger, julienned
  6. 10 dried red chilies
  7. 4 cloves garlic, finely minced
  8. 1 tablespoon shaoxing wine
Instructions
  • Combine the sauce ingredients in a small bowl and set aside.
  • Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
  • Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.