What types of eggplants can I use for this Chinese eggplant with spicy garlic sauce?

I've made the dish with Japanese eggplant, Chinese eggplant and regular globe eggplant. All of them worked beautifully. Asian eggplants tend to have thinner skin with little trace of bitterness. If you can find them in your local grocery stores or your Asian market, use them! Globe eggplants are easier to find, and also a great option.

Should I salt and drain the eggplant before stir frying it?

I don't find it necessary in this recipe. The charring of the eggplant pieces and the super flavorful garlic sauce leave no trace of the bitterness we fear in eggplant, so I don't bother with the salting and the draining and the rinsing and the paper towels. But if you're determined to do it, follow your heart.

Should I peel the eggplant before using?

The eggplant flesh turns silky in the charring and saucing of this dish, so the skin does its job of holding the structure of the pieces together. I think it only adds to the dish.

What should I serve with this eggplant dish?

How about Asian recipes like Fish with Ginger and Soy , savory Korean vegetable pancake with shrimp or Chinese tofu (that tastes like pork!) ? The Chinese garlic sauce you toss the eggplant in is also the perfect companion to a simple bowl of steamed rice.

What can I substitute for oyster sauce?

Eggplant and oyster sauce are our main ingredients in this recipe. Oyster sauce is a thick, savory sauce made from oyster extract and spices, usually thickened with cornstarch. If you need another option, dark soy sauce sauce (start with just a teaspoon and taste and adjust seasoning) or hoisin sauce could do the trick. If using hoisin, omit the added sugar from the sauce until you taste it first, then add more sweetness if needed.

How to store leftover Chinese eggplant stir fry?

Transfer to an airtight container and keep in the refrigerator up to 3 days. To reheat, warm in the microwave for 30-45 seconds or heat in a skillet over medium until just warmed through.

Saucy Chinese Eggplant in Oyster Sauce

Name: Saucy Chinese Eggplant in Oyster Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 small globe eggplants or 4 long thin Asian eggplants (about 4-5 cups total); 4 garlic cloves, minced; 3 tablespoons neutral oil; 2 tablespoons cornstarch, divided; 3 tablespoons oyster sauce; 3 tablespoons water or stock; 1 tablespoon light soy sauce; 1 teaspoon sesame oil; 2 teaspoons sugar; 1/8 teaspoon white pepper; 1/4 cup cilantro leaves, for serving; 1 red chili, sliced (optional - for the stir fry and serving); Lime wedges, optional - for serving

Description

The perfect sweet and savory Asian side dish or vegetarian main dish over steamed rice.

Ingredients

Scale

2 small globe eggplants or 4 long thin Asian eggplants (about 4-5 cups total)

4 garlic cloves, minced

3 tablespoons neutral oil

2 tablespoons cornstarch, divided

3 tablespoons oyster sauce

3 tablespoons water or stock

1 tablespoon light soy sauce

1 teaspoon sesame oil

2 teaspoons sugar

1/8 teaspoon white pepper

1/4 cup cilantro leaves, for serving

1 red chili, sliced (optional - for the stir fry and serving)

Lime wedges, optional - for serving

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Instructions

For the sauce: in a small bowl, combine oyster sauce, soy sauce, sesame oil, sugar, white pepper and 1 1/2 teaspoons of cornstarch. Stir to mix well, until there are no more clumps in the sauce. It will be quite a thick sauce. Set aside.
For the eggplant: wash and slice the eggplant. Transfer the eggplant pieces to a bowl and toss with the remaining 1 1/2 tablespoons of cornstarch. Heat a large wok or cast iron skillet over medium high heat. Add 2 tablespoons of neutral oil to the pan. When it's shimmering, add the cornstarch coated eggplant sticks in a single layer (you will likely need to cook the eggplant in two batches). Leave the eggplant undisturbed in the pan for 2-3 minutes, ensuring you get charring on the vegetables before turning and cooking another 2-3 minutes.
Finish both batches of eggplant, (adding more neutral oil to the pan, as needed, between batches) then move the cooked vegetables to a dish and set aside. Lower the heat to medium low and let the pan cool for a minute before adding minced garlic. Cook for one minute, then add fresh sliced red chilis to the pan. Stir fry for another minute, then pour the sauce into the pan, stirring quickly as it heats. Add the eggplant and 3 tablespoons of stock or water to the pan. Toss quickly to incorporate the liquid and coat the vegetables.
To serve: top with fresh cilantro or green onions, additional sliced chili peppers and lime wedges (if using). Serve as a side or over steamed rice as a main dish.

Notes

Use large globe eggplant or the smaller Japanese variety for this recipe.

For a mild stir fry, skip the chilis altogether.

Prep Time: 5
Cook Time: 15
Category: Dinner, Sides
Method: Stovetop
Cuisine: Asian