Prep 20 mins
Cook 15 mins
Adopted from the recipezaar account.
- 4 teaspoons ginger, minced
- 4 teaspoons garlic, minced
- 1⁄3 cup scallion, thin sliced
- 1 teaspoon Chinese chili sauce
- 1 tablespoon dried shrimp, soaked in hot water and drained
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 2 1⁄2 tablespoons hot water
- 4 -5 tablespoons corn or 4 -5 tablespoons peanut oil
- 1 1⁄2 lbs Chinese eggplants, tipped and roll-cut into nuggets about 1 inch long
- thin-sliced scallion, for garnish
- Combine aromatics.
- Combine sauce ingredients.
- Heat large heavy skillet.
- Add 3 tbs.
- oil and swirl to glaze pan.
- Reduce heat to moderate.
- Add aromatics, stir gently 20-30 seconds- do not brown.
- Add eggplant, toss to combine.
- Adjust heat so eggplant cooks without scorching.
- Drizzle in more oil as needed to keep from sticking, but beware that eggplant will absorb oil.
- Stir sauce and add to pan.
- Toss well to combine.
- Bring liquid to simmer, cover pan, and simmer until liquid is 90% absorbed, 2-3 minutes.
- Serve hot, tepid, or cold.
- Garnish with scallion rings.
I have been making this basic recipe for years (modified only by deleting the oil and shrimp and using dry sherry in small amts. to saute the vegetables). It is delicious and good hot, room temp and cold.
This recipe is fabulous! The ginger is the secret I think. I also used some chopped garlic cloves. I served it over rice and couldn't have been more pleased. The taste is very ethnic, very different and very delicious!
This was delicious! I followed other reviewers and left out the dried shrimp and used vermouth for the water. I also left out the sugar and cut the oil down to a tablespoon. This has great flavor!