Red-Braised Eggplant红烧茄子
Tender eggplant chunks braised in a savory soy-oyster sauce with sweet pepper and tomato — a quick homestyle stir-fry that soaks up rich, caramelized flavor. Done in about 20 minutes.
soy-sauce
1 tbsp
dark-soy-sauce
0.5 tbsp
oyster-sauce
1 tbsp
sugar
0.5 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Cut Eggplant Into Chunks
Cut the eggplant into evenly sized chunks, about 2-3cm. Uniform size ensures even cooking.
Coat Eggplant with Starch
Add cornstarch to the eggplant pieces and toss until evenly coated.
Roll Eggplant in Starch
Roll each eggplant piece in the starch to ensure full coverage.
Deep-fry Eggplant Until Golden
Heat oil in the wok and deep-fry the starch-coated eggplant pieces until golden brown. Remove and drain.
Prepare the Braising Sauce
Prepare the sauce: mince garlic, add one spoon of soy sauce, half a spoon of dark soy sauce, one spoon of oyster sauce, half a spoon of sugar, a splash of water, and a pinch of chicken bouillon. Stir until combined.
Stir-fry Vegetables and Braise with Sauce
Heat oil in the wok. Add tomato and sweet pepper, pour in the sauce, add the eggplant, and toss everything together until evenly coated.
Transfer to Plate and Serve
Spoon the braised eggplant with sauce onto a serving plate. Garnish with a sprinkle of chopped scallions. Serve hot with steamed rice.
Serving Suggestion
Serve Red-Braised Eggplant hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.