Eggplant with Garlic Sauce


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
  • 1 teaspoon white rice vinegar
  • ½ teaspoon Shaoxing wine
  • ½ teaspoon pepper flakes from Hot Pepper Oil
  • 2 teaspoons sugar
  • ½ teaspoon cornstarch mixed with 2 teaspoons Chicken Stock
  • ¼ teaspoon salt
  • 4 cups peanut oil
  • 1 pound eggplants, peeled and sliced lengthwise into ½-inch-wide strips
  • 2 teaspoons minced garlic
  • Fried Breads


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 eggplant to drain over a bowl.

Pour off all but tablespoons of the peanut oil from the wok and heat over high heat for 30 seconds. When a wisp of white smoke appears, add the garlic and stir for 35 seconds, or until it releases its fragrance. Return the eggplant to the wok and Stir-fry for 1½ minutes, or until it is well mixed with the garlic. Make a well in the center of the mixture, stir the sauce, and pour it into the well. Stir to mix well for about 2 minutes, or until the sauce thickens.

Turn off the heat, transfer to a heated dish and serve with the breads.