Yen Can Cook ~ Chinese Brinjal with Garlic Soy Sauce
Since Sam & I like brinjal so here’s another brinjal dish that I found online which doesn’t need to deep fry the brinjal first (most of the recipes need to deep fry the brinjal as preparation of the vegetable).
Ingredients (Serve: 3-4)
1 Chinese long eggplant (approximately 300g)
1 teaspoon salt
1 tablespoon cornstarch
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoon sugar
1/2 teaspoon dark soy sauce
1/4 teaspoon black vinegar (optional)
1 red chili, chopped (optional & I omitted)
1 tablespoon water
Step 1: Clean the brinjal and do the oblique/roll cutting. Slice off a 1-inch piece at a bias. Roll brinjal 90 degrees and cut another piece off. Continue rolling and cutting until you reach the end.
Step 2: Place eggplant (Step 1) in a large bowl, sprinkle salt on all sides of brinjal and allow to rest for 20 – 25 minutes. Squeeze out the water released from the brinjal, discard the water, set aside.
Step 3: In a bowl, mix well all the ingredients of the sauce, set a side.
Step 4: Sprinkle eggplant (Step 2) with 1 tablespoon cornstarch and mix until the brinjal are evenly coated with with a thin layer of cornstarch.
Step 5: Heat oil in skillet and spread brinjal on the skillet without overlapping. Cook until both side of the brinjal are slightly browned. Transfer the brinjal to a plate, set aside.
Step 6: In the same skillet add in the minced garlic, stir fry until fragrant. Pour in the sauce mixture (Step 3), and add the brinjal back into the skillet. Stir fry until the brinjal is evenly coated and the sauce. Braised the brinjal until soften and the sauce has thicken to your desired consistency. Serve.
HAPPY COOKING! Continue #stayathome #dudukrumah