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

Cooking oil

Sauce

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

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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

8 comments

  • That looks very delicious! Deep frying brinjals is very scary because they absorb so much oil. This recipe using pan frying is so much better.

  • Simple and straight forward, love brinjals!

  • I’ve always cooked the brinjals the same way you do….I’ve never deep-fried them when cooking at home…..except I don’t salt them and squeeze out the water. P/S: I can see some cracks on your table top that made it look almost like cracked cement flooring…lol! 😀

    • Kris, salted the brinjal help to soften them, so the braising time also can be shorten. That was actually a piece of “wallpaper” which I use to photography. LOL

      • Oh, thanks for the tip about salting the brinjals. Wow, how ingenious, the wallpaper looks so real (with cracks and all). I actually thought you laid down your dish on some cement porch some where for your photography (and if your neighbours were around, they’d think you’re bonkers)…..lol! 😀

  • wah, your brinjals look so tender, juicy and flavourful – the perfect characteristics for a brinjal dish! 🙂

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