This wonderful dish is a cavas for your own touch of seasonings including as much hot chilies, garlic, or ginger that suits you.
The eggplant is the longer Chinese version, cut into equal length pieces, then sliced into bricks of evenwidth dimension or bite sized, so the eggplant steams evenly.
The eggplant is initially steamed in a two tiered steamer basket* to slightly tender, then dried with paper towels, retain for frying is a scant amount of peanut oil. Too much oil will turn the whole mess into something with up an unpleasant mouth feel.
* Alternatively, you can steam anyway in a method that suits your available equipment.
Garlic sauce ingredients
Creating a good sauce is really easy and you only need these ingredients:
- dark soy sauce to add a beautiful dark brown colour to the dish and a hint of caramel taste.
- Sugar to balance out the salty ingredients for a more rounded sauce.
- Cornstarch as a thicker to sauce
- Just mix everything together and pour it over the eggplant at the end of cooking
- Black vinegar to taste
- Shaoxing wine to taste
- Fish sauce to taste
- Optionally, a bit of oyster sauce
Fry the dried eggplant to well coloured in a scant amount of oil, which can be hastened by dusting the eggplant with a bit of cornstarch or rice starch.Retain for later. Prepare Aromatics, minced ginger, garlic. stir fry until fragrant. Add sauces, add back, toss the eggplant.
Garnish with diced scallions.
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