Eggplant with Garlic Sauce
Ingredients: Chinese eggplants, fresh shiitake mushrooms, mini sweet peppers, garlic, ginger · 45 min cook time · 300kcal · ₩11,800
Ingredients
620g Chinese eggplants, 56g fresh shiitake mushrooms, 3ea mini sweet peppers, 5cloves garlic, 14g ginger, 3pieces green onion, 2pieces small dried red chilies, 1ea sweet pepper, 2tbsp light soy sauce, 1tbsp dark soy sauce, 2tbsp oyster sauce, 2tbsp vinegar, 3tbsp brown sugar, 0.5tbsp ground bean sauce, 2tsp cornstarch, 4tbsp water, 1tbsp cooking wine, 2tsp corn oil, 1tsp sesame oil
Instructions
1. Wash the eggplant. Choose soft eggplants with a smooth surface. Remove the stem.
2. Cut the eggplant into two-inch pieces, then cut each piece into 4 smaller pieces. Place them on a plate for steaming, with the head part on top and the bottom part at the bottom for even cooking.
3. Pour hot water into the pot and set the stove to high heat. Once the water is boiling, add the eggplant to the pot and steam for about 15 minutes until soft.
4. Chop about 2 oz (56g) of fresh shiitake mushrooms and 3 mini sweet peppers into small chunks. Place them on one plate.
5. Mince 5 cloves of garlic, 1/2 oz (14g) of ginger (no need to peel if washed), 2 pieces of small dried red chilies, and 1 sweet pepper into fine pieces. Place them on another plate.
6. Chop 3 pieces of green onion and place them on a third plate.
7. Prepare the Yuxiang sauce by combining 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce (or vegetarian/gluten-free alternative), 2 tbsp vinegar, 3 tbsp brown sugar, 0.5 tbsp ground bean sauce, 2 tsp cornstarch, and 4 tbsp water. Optionally, add 1 tbsp of cooking wine.
8. Check the steamed eggplant. If it's soft, it's ready. If not, steam for a little longer. Drain any water from the plate.
9. Dump out any water from the wok, dry it, and reheat on high heat for a few minutes until it's around 300-350°F. Add about 2 tsp corn oil and let it heat until shimmering.
10. Stir-fry the chilies first, then pour in the garlic and ginger. Cook for about 30-45 seconds to release aromatics.
11. Add the mushrooms and optionally some green onions. Cook for about 20-30 seconds.
12. Add the sweet peppers and cook for about a minute, constantly stirring the wok.
13. Pour in the prepared Yuxiang sauce and cook until it starts boiling.
14. Add the steamed eggplant to the wok once the sauce is boiling. Mix the eggplant around with the sauce for about 60-90 seconds.
15. Add 1 teaspoon of sesame oil and serve.
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