Easy Chinese Eggplant Recipe

In this hakka style asian eggplant with mint recipe the eggplant is cooked twice first deep fried to seal in the moisture and then stir fried until tender in a sauce that includes oyster sauce chili garlic sauce and the distinctive licorice flavor of thai basil.

Easy chinese eggplant recipe. First cut the eggplant into thin strips about one to two inches long. Heat the vegetable oil in a large skillet or wok over medium high heat. Add the sambal soy sauce vinegar and sugar stirring to combine with the other ingredients.

The finished dish is garnished with mint leaves. In a small bowl stir together the soy sauce red wine vinegar sugar chile pepper cornstarch and chili oil. Next add a teaspoon of vinegar and a teaspoon of salt to the eggplant and toss it with your clean hand.

How to make this chinese eggplant recipe in a wok or saucepan over high heat add 1 tablespoon of the cooking oil and swirl to coat wok. Set aside for 15 minutes in a colander. Stir the aromatics separately from the eggplant for about 30 60 seconds until fragrant and soft then toss with the eggplant for another 30 seconds.

Set the sauce aside. The salt will draw out water from the eggplants.