京酱烧茄子
This dish features tender eggplant braised in a savory sauce with garlic and soy, a classic Beijing home-style recipe. The chef's technique in the image highlights the traditional wok-based cooking method, perfect for summer when eggplant is in season.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
Chinese eggplants (about 500g)
cut into bite-sized pieces
garlic
minced
ginger
grated
green onions
sliced, white and green parts separated
soy sauce
sweet bean sauce (tianmianjiang)
sugar
water or vegetable broth
cornstarch
mixed with 2 tablespoons water for slurry
vegetable oil
salt
Place eggplant pieces in a colander, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
Heat oil in a wok or large skillet over high heat. Add eggplant and stir-fry until golden and tender, about 5 minutes. Remove and set aside.
In the same wok, reduce heat to medium and add a little more oil if needed. Sauté white parts of green onion, garlic, and ginger until fragrant, about 30 seconds.
Add sweet bean sauce and soy sauce, stirring quickly. Then add sugar and water. Bring to a simmer.
Return eggplant to the wok. Toss to coat with sauce. Simmer for 2-3 minutes until sauce thickens slightly.
Stir in cornstarch slurry and cook until sauce thickens enough to coat eggplant. Adjust seasoning with salt if needed.
Garnish with green onion tops and serve hot over steamed rice.
Cooking Tips