Three Cantonese Dishes to Smother Over Rice

Ingredients

• 2 pieces Long Eggplant (about 600‑700 g total, tops trimmed, peeled partially for color)
• 2 tablespoons Vegetable Oil (divided: 0.5 tbsp for first fry, 1.5 tbsp for aromatics)
• 4 cloves Garlic (large, roughly minced)
• 0.5 inch Ginger (roughly minced)
• 1 tablespoon Ground Bean Paste (Minsi) (fermented soy bean paste, authentic Cantonese flavor)
• 1 tablespoon Guilin Chili Sauce (garlic‑chili sauce, salty but mild heat)
• 0.5 tablespoon Shaoxing Wine (also called liaojiu)
• 1.5 cups Chicken Stock or Water (use low‑sodium stock for richer flavor)
• 1 teaspoon Granulated Sugar
• 0.125 teaspoon Salt (adjust to taste after simmering)
• 0.125 teaspoon MSG
• 2 tablespoons Cilantro (chopped, for garnish)
• 1 teaspoon Rice Vinegar (added to soaking water to reduce bitterness)

Instructions

1. Prepare Eggplant

   Trim the tops of the two eggplants, peel leaving some strips for color, cut into 5 cm sections, slice each section into thirds, then cut each slice into three sticks about 5 cm long and 2 cm wide.

   Time: PT10M

2. Soak Eggplant

   Place the cut eggplant sticks in a large bowl, add enough water to cover and a teaspoon of rice vinegar, soak for 15 minutes to draw out bitterness.

   Time: PT15M

3. First Fry Eggplant

   Heat the wok until very hot, turn off the burner, add 0.5 tbsp vegetable oil and swirl. Return heat to high, add the drained eggplant in a single layer, fry without stirring until each side is browned, then continue frying until the pieces soften and wilt.

   Time: PT7M

   Temperature: high

4. Set Eggplant Aside

   Remove the fried eggplant and set aside in the mixing bowl.

   Time: PT1M

5. Sauté Aromatics

   Re‑heat the same wok on medium, add 1.5 tbsp oil, swirl, then add 4 minced garlic cloves and 0.5 inch minced ginger. Stir‑fry until fragrant, about 1 minute.

   Time: PT1M

   Temperature: medium

6. Build the Sauce

   Add 1 tbsp ground bean paste and break it up with the spatula, then add 1 tbsp Guilin chili sauce. Fry together until well combined, then stir in 0.5 tbsp Shaoxing wine.

   Time: PT2M

   Temperature: medium

7. Combine Eggplant and Liquid

   Return the fried eggplant to the wok, toss quickly to coat, then pour in 1.5 cups chicken stock (or water). Bring to a boil, add 1 tsp sugar, 0.125 tsp salt, and 0.125 tsp MSG.

   Time: PT3M

   Temperature: high

8. Simmer

   Transfer the entire mixture to a small clay pot (or covered saucepan), cover, and simmer on medium‑low heat for 15 minutes until the eggplant is completely softened.

   Time: PT15M

   Temperature: medium‑low

9. Finish and Garnish

   Taste and add a pinch more salt if required. Sprinkle chopped cilantro over the top before serving.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

8 g

Fiber

4 g