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Stir-fried Chinese eggplants with sweet‑savory sauce
Mini eggplants slightly sweet, lightly caramelized and coated with a spicy‑sweet Asian sauce. A quick 10‑15 minute cooking recipe, perfect to accompany white rice.
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Critical Success Points
- • Soak the eggplants in the brine for 20 minutes
- • Drain and dry the eggplants before frying
- • Stir‑fry the eggplants until golden
- • Add the sauce and let it thicken quickly
Safety Warnings
- • Watch out for hot oil: avoid splatters by thoroughly drying the eggplants
- • Use gloves or a cloth to handle the hot lid during steaming
- • Be careful with the knife when chopping ginger and garlic
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