Stir-fried Chinese eggplants with sweet‑savory sauce
Recipe by Hervé Cuisine
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.
MediumChineseServes 3
Printable version with shopping checklist
Source Video
40m
Prep
14m
Cook
10m
Cleanup
1h 4m
Total
Cost Breakdown
Total cost:$4.55
Per serving:$1.52
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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