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Stir-Fried Chinese Eggplants with Soy Sauce
Long, tender Chinese eggplants, quickly stir-fried with garlic, ginger, dried chilies and a flavorful sauce made from soy sauce, black vinegar, Shaoxing wine and sesame oil. Served with fragrant rice, this dish is simple, fast and can be made 100 % vegetarian.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Hot oil can cause burns; use oven mitts.
- • Dried chilies can irritate eyes and skin; handle with care.
- • Never leave the wok unattended on the heat.
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