A Whole Meal From the Wok: How to Stir-Fry Three Dishes in a Row

Ingredients

• 2 medium Chinese Eggplant (about 500 g total, salted and pre‑cooked)
• 7 cloves Garlic (minced; 3 for eggplant, 2 for chicken, 2 for cabbage)
• 2 tablespoons Ginger (minced; divided among dishes)
• 12 pieces Dried Red Chilies (sliced; 2 for eggplant, 6‑8 for chicken, 2 for cabbage)
• 5 stalks Scallions (sliced; divided among dishes, plus garnish for eggplant)
• 6 tablespoons Light Soy Sauce (for sauces and chicken marinate)
• 3 tablespoons Dark Soy Sauce (adds color to sauces)
• 2 tablespoons Shaoxing Wine (Chinese cooking rice wine)
• 1 teaspoon Sugar (granulated)
• 2 teaspoons Chinese Black Vinegar (for eggplant sauce)
• 1 tablespoon Pickled Chili Liquid (from jarred pickled chilies)
• 1 tablespoon Fermented Chili Broad Bean Paste (Doubanjiang) (spicy, salty paste)
• 3 tablespoons Water (to thin sauces)
• 1 pinch Salt (for seasoning eggplant and cabbage)
• 2 pinches MSG (enhances umami; one for eggplant, one for cabbage)
• 2 tablespoons Cilantro (chopped, garnish for eggplant)
• 5 tablespoons Vegetable Oil (high‑smoke‑point oil for wok)
• 1 pound Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 2 tablespoons Cornstarch (1 for chicken marinate, 1 for sauce slurry)
• 1 teaspoon Sichuan Peppercorns (ground)
• 1/4 cup Roasted Peanuts (unsalted, roughly chopped)
• 1 tablespoon Honey (for Kung Pao sauce)
• 1 tablespoon Chinese Black Vinegar (for Kung Pao sauce)
• 1/2 head Napa Cabbage (about 300 g, sliced)
• 1 tablespoon Chinese Chinkiang Vinegar (for cabbage glaze)

Instructions

1. Prep All Ingredients

   Slice eggplant, mince garlic and ginger, slice dried chilies, chop scallions, cut chicken into bite‑size pieces, slice cabbage, measure all sauces into small bowls.

   Time: PT10M

2. Make Sauces

   Combine for eggplant sauce: light soy, dark soy, Shaoxing wine, sugar, black vinegar, pickled chili liquid, doubanjiang, and 2 Tbsp water. Stir until smooth. For Kung Pao sauce: mix light soy, dark soy, Shaoxing wine, honey, black vinegar, and 1 tsp cornstarch dissolved in 1 Tbsp water. For cabbage glaze: mix Chinkiang vinegar, pinch of salt, pinch of MSG, and 1 tsp cornstarch slurry.

   Time: PT5M

3. Cook Fish‑Fragrant Eggplant

   Heat wok over high flame until smoking, add 2 Tbsp oil, then add pre‑cooked eggplant pieces. Sear until browned, about 2‑3 min. Add garlic, ginger, sliced chilies, and half the scallions; stir‑fry 30 seconds. Pour in eggplant sauce, toss to coat, cook 1‑2 min. Finish with a pinch of salt, MSG, and garnish with cilantro and remaining scallions.

   Time: PT5M

   Temperature: High

4. Cook Kung Pao Chicken (Batch Method)

   Season chicken with 2 Tbsp light soy, 1 Tbsp dark soy, 1 Tbsp Shaoxing wine, 1 Tbsp cornstarch, pinch of salt and MSG. Heat wok over high heat, add 2 Tbsp oil. Working in ¼‑pound batches, stir‑fry chicken until just cooked through and lightly browned, about 2‑3 min per batch. Transfer each batch to a warm bowl and keep wok clean between batches.

   Time: PT8M

   Temperature: High

5. Add Aromatics and Peanuts

   With the wok still hot, add a little more oil if needed, then stir‑fry sliced garlic, ginger, ground Sichuan peppercorns, and dried chilies until fragrant, about 30 seconds. Add sliced scallions, roasted peanuts, and the cooked chicken; toss to combine.

   Time: PT2M

   Temperature: High

6. Finish Kung Pao Chicken

   Stir in the prepared Kung Pao sauce, coating the chicken and peanuts. Cook 1‑2 min until sauce thickens and glazes the pieces. Transfer to serving plate.

   Time: PT2M

   Temperature: High

7. Stir‑Fry Cabbage

   Wipe wok clean, add 1 Tbsp oil, then add sliced cabbage, dried chilies, garlic, and ginger. Stir‑fry quickly, tossing constantly for 3‑4 min until cabbage is bright‑red and still crisp. Add a pinch of salt, MSG, then drizzle the cabbage glaze and toss for another 30 seconds.

   Time: PT5M

   Temperature: High

8. Plate and Serve

   Arrange the three dishes on a large serving platter or individual plates. Serve immediately with steamed rice.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

22 g

Fiber

8 g

Ingredient Substitutions

• Instead of Chinese Eggplant: Regular globe eggplant
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ground ginger
• Instead of Dried Red Chilies: Fresh red chilies, thinly sliced
• Instead of Scallions: Green onions
• Instead of Light Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Regular soy sauce with a splash of molasses
• Instead of Shaoxing Wine: Dry sherry
• Instead of Sugar: Honey (use less)
• Instead of Chinese Black Vinegar: Balsamic vinegar (use less)
• Instead of Pickled Chili Liquid: Chili oil
• Instead of Fermented Chili Broad Bean Paste (Doubanjiang): Thai chili paste (adjust salt)
• Instead of Salt: Sea salt
• Instead of MSG: Soy sauce (extra)
• Instead of Cilantro: Thai basil
• Instead of Vegetable Oil: Peanut oil, grapeseed oil
• Instead of Chicken Thighs: Chicken breast (less juicy)
• Instead of Cornstarch: Potato starch
• Instead of Sichuan Peppercorns: Lemon pepper (different flavor)
• Instead of Roasted Peanuts: Cashews
• Instead of Honey: Maple syrup
• Instead of Chinese Black Vinegar: Rice vinegar
• Instead of Napa Cabbage: Green cabbage
• Instead of Chinese Chinkiang Vinegar: Rice vinegar with a pinch sugar

Equipment Needed

• Carbon Steel Wok
• Wok Spatula
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Measuring Spoons
• Mortar and Pestle (optional)
• Small Whisk (optional)

Critical Steps — Do Not Skip

• Pre‑cook and dry the eggplant before searing to avoid sogginess.
• Cook chicken in small batches to achieve proper sear; avoid steaming.
• Maintain ultra‑high heat in the wok for rapid evaporation and flavor development.

Chef Tips from the Video

• A carbon‑steel wok develops a subtle seasoning that adds depth; never use non‑stick for high‑heat stir‑fry.
• Add a splash of Shaoxing wine to the wok after searing meat to deglaze and lift flavor.
• Use a mortar and pestle for Sichuan peppercorns to release their citrusy aroma.

Troubleshooting

Storage

Refrigerator: Store each dish in airtight containers for up to 3 days.

Freezer: Chicken and eggplant can be frozen separately for up to 2 months; reheat in a hot wok.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare all sauces and store in small jars; they keep for 3 days refrigerated.
• Marinate chicken up to 12 hours ahead for deeper flavor.
• Salt and rest the eggplant 15 min before cooking; pat dry.

Frequently Asked Questions