Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)
First steamed, then stir-fried, succulent eggplant mingles with sweet fried garlic, soy sauce, and ginger in this quick vegetarian entrée.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Wok
- Bamboo steamer
- Pie dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Spatula
- Plate
Ingredients
- 1⁄4 cup soy sauce
- 2 tbsp. Chinkiang (Chinese black vinegar) or balsamic vinegar
- 2 tbsp. shaoxing jiu (Chinese rice wine) or dry sherry
- 1 tbsp. sugar
- 1 tsp. crushed red chile flakes
- 1 tsp. kosher salt
- 4 medium Japanese eggplants, sliced 2" thick crosswise and cut into 6 wedges
- 2 tbsp. canola oil
- 10 cloves garlic, minced
- 1 (3") piece ginger, peeled and minced
- 1 tsp. sesame oil
- 1⁄4 cup minced scallions
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