Stir-Fried Chinese Eggplants with Soy Sauce

Ingredients

• 400 g Chinese eggplants (long, thin-skinned, no need to peel)
• 30 g Chives (sliced into rounds)
• 3 piece Garlic cloves (finely minced)
• 10 g Fresh ginger (cut into brunoise (1 mm slices))
• 3 piece Dried chilies (whole, remove before serving)
• 30 ml Light soy sauce (for the sauce)
• 15 ml Dark soy sauce (for color)
• 15 ml Chinese black vinegar (provides characteristic acidity)
• 15 ml Shaoxing wine (Chinese cooking wine)
• 15 ml Oyster sauce (for umami depth)
• 5 g Sugar (brown or white) (balances acidity)
• 1 pinch Black pepper (to taste)
• 5 g Potato starch (to thicken the sauce)
• 5 ml Sesame oil (added at the end of cooking)
• 30 ml Cooking oil (neutral) (for stir-frying the vegetables)
• 110 ml Water (5 cl for cooking the eggplants + 4 tbsp for the sauce)

Instructions

1. Prepare the aromatics

   Slice the chives into rounds, finely mince the garlic cloves and cut the ginger into brunoise (1 mm slices). Set aside separately.

   Time: PT5M

2. Prepare the sauce

   In a bowl, combine the sugar, light soy sauce, dark soy sauce, black vinegar, Shaoxing wine, oyster sauce, 4 tbsp water, pepper and finally the potato starch. Stir until fully dissolved.

   Time: PT4M

3. Cut the eggplants

   Trim the ends of the eggplants, cut them in half lengthwise, then each half into three pieces (about 4‑5 cm long).

   Time: PT3M

4. First cooking of the eggplants

   Heat the wok over medium heat, add 1 tbsp cooking oil and sauté the eggplant pieces for 2‑3 minutes until lightly browned. Add 5 cl water, cover, reduce heat and cook for 5 minutes.

   Time: PT8M

   Temperature: 180°C

5. Set aside the eggplants

   Remove the cooked eggplants from the wok and place them in a bowl.

   Time: PT1M

6. Sauté aromatics

   In the same wok, add 1 tbsp cooking oil, sauté the dried chilies, minced garlic and brunoise ginger for 20 seconds over medium‑high heat.

   Time: PT1M

   Temperature: 180°C

7. Add the sauce

   Pour the prepared sauce into the wok, stir and bring to a gentle boil for 1 minute to thicken slightly.

   Time: PT1M

   Temperature: 190°C

8. Coat the eggplants

   Return the eggplants to the wok, gently toss to coat with sauce for 1‑2 minutes until well glazed.

   Time: PT2M

   Temperature: 180°C

9. Finishing and plating

   Add the chive rounds (keeping a small pinch for garnish), toss quickly, then remove from heat and drizzle with a splash of sesame oil. Plate on a dish and sprinkle the remaining chives.

   Time: PT1M

10. Serving

    Serve the stir‑fried eggplants with hot fragrant rice. Enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chinese eggplants: Regular eggplants
• Instead of Chives: Green onions
• Instead of Garlic cloves: Garlic powder
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Dried chilies: Crushed red pepper, Fresh chili
• Instead of Light soy sauce: Low-sodium soy sauce
• Instead of Dark soy sauce: Regular soy sauce
• Instead of Chinese black vinegar: Rice vinegar
• Instead of Shaoxing wine: Mirin, Dry white wine
• Instead of Oyster sauce: Extra soy sauce
• Instead of Sugar (brown or white): Honey, Cane sugar
• Instead of Potato starch: Cornstarch
• Instead of Sesame oil: Peanut oil
• Instead of Cooking oil (neutral): Sunflower oil, Peanut oil

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Tablespoon
• Teaspoon
• Wok or sauté pan
• Wooden spatula
• Ladle (optional)
• Serving plate

Critical Steps — Do Not Skip

• First cooking of the eggplants (do not overcook)
• Sauté aromatics (avoid burning ginger and chilies)
• Thicken the sauce (adjust starch or water)
• Add sesame oil off the heat

Chef Tips from the Video

• Use a very hot wok to achieve a nice coloration without the vegetables releasing too much water.
• Lightly sprinkle toasted sesame seeds just before serving for extra crunch.
• A splash of fresh lime juice at the end adds extra freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Not recommended, the eggplant texture deteriorates.

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

Make-Ahead Tips

• Prepare the sauce the day before and keep it refrigerated; it lasts 2 days.
• Eggplants can be pre‑steamed for 10‑15 minutes before the final cooking for an ultra‑tender texture.