INGREDIENTS

• Eggplant: 1 Asian eggplants or 1 large Italian eggplant

DIRECTIONS

1. Prepare the Ingredients:

   Slice the ginger and garlic. Cut the green onions into segments. Cut the eggplant into small chunks using the roll-cut method.

2. Coat the Eggplant:

   Place the cut eggplant in a bowl and add 3 teaspoons of cornstarch. Toss to coat evenly.

   Tip:

   After cutting the eggplant into pieces, you can sprinkle salt on them and let them sit for 15-30 minutes to remove any bitterness. Then, rinse the eggplant with water and drain well.

3. Prepare the Sauce:

   In a separate bowl, combine 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of salt, and a dash of dark soy sauce. Mix well.

   Tip:

   Adjust the seasoning according to your taste. Add more soy sauce or sugar if needed.

4. Fry the Eggplant:

   Heat a pot with enough oil for deep frying. Once hot, add the cornstarch-coated eggplant pieces. Fry until they become soft, then remove and drain the excess oil.

   Tip:

   Ensure the oil is hot enough before adding the eggplant for frying. This helps to achieve a crispy texture.

5. Refry the Eggplant:

   Reheat the oil and fry the eggplant pieces again until they turn golden brown. Remove and set aside.
   

   Tip:

   If you prefer not to deep-fry the eggplant, you can use a microwave or oven to soften and crisp the eggplant pieces.

6. Stir-Fry the Aromatics:

   Leave a small amount of oil in the pan. Add the green onions, ginger, and garlic, and stir-fry until fragrant.

7. Combine and Cook:

   Pour in the pre-mixed sauce and return the fried eggplant to the pan. Stir to coat the eggplant with the sauce.

8. Thicken the Sauce:

   Add a little cornstarch slurry (cornstarch mixed with water) and a dash of sesame oil. Stir until the sauce thickens.

9. Serve:

   Transfer the braised eggplant to a serving dish and enjoy it hot.