Chinese eggplant with garlic sauce
Chinese eggplant with garlic sauce is a familiar dish in many American Chinese restaurants and buffets these days. In most cases, Chinese restaurants make this dish by deep frying the eggplant, resulting in very tasty, soft eggplant, but also a very oily dish. There’s no doubt that deep frying makes the dish tasty. What I’m showing you today is my steamed eggplant version of this dish that has all the favors and much healthier.
1 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon shaoxing wine
1 teaspoon fish sauce
2-3 medium Chinese eggplants (about 6 cups)
2 scallions, cut into 2-inch lengths
3 tablespoons oil
4 oz. chicken breast
10 red chilies
4 cloves garlic, finely minced
Step 1: Green onion and garlic, finely minced. Red chilies, finely minced, add salt. Chicken breast, finely minced. Add soy sauce and chaoxing(cooking) wine to chicken.
Step 2: Cut eggplant into long strips. Put into a bowl and covered with water to prevent color change.
Step 3: Set the heat to medium high and add one tablespoon of oil to the wok, then add chicken. Stir-fry for two minutes.
Step 4: Turn heat to high. Add minced garlic, green onion, and red chilies, sesame oil, soy sauce, sugar, fish sauce(optional).Cook for two minutes. Put onto a plate and set aside.
Step 5: Squeeze water out of the eggplant strips. Put on a plate.
Step 6: Pure the meat sauce onto the eggplants. Steam for 10 minutes.
Serve over rice.