Eggplant with Garlic Sauce


Preparation info

  • Makes


    • Difficulty


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

This eggplant dish, which is equally at home in Beijing and in western China, is complemented by steamed or fried bread.



  • 1 tablespoon double dark soy sauce
  • 2 teaspoons oyster sauce


To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

Heat a wok over high heat for 45 seconds. Add the peanut oil and heat to 350°F on a deep-frying thermometer. Place the eggplant strips in a Chinese strainer and lower them into the oil. Cook the strips for 2 to 3 minutes, or until they soften. Using the strainer, lift out the strips and allow the eggpla