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Kylie Kwong's stir-fried eggplant with chilli and ginger

Kylie Kwong
Kylie Kwong

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Kylie Kwong's stir-fried eggplant with red chillies and ginger.
Kylie Kwong's stir-fried eggplant with red chillies and ginger.William Meppem

We Chinese cooks love to prepare eggplant in many different ways: braised, pickled, steamed, grilled, smoked, roasted or simply stir-fried, as in this recipe. Roughly sliced regular eggplants are fine to use instead of Japanese eggplants.

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Ingredients

  • 400g Japanese eggplants 

  • 3 tbsp peanut oil

  • 5cm piece ginger, finely sliced

  • 3 garlic cloves, roughly crushed

  • ¼ cup shao hsing wine

  • 1 tbsp brown sugar

  • 2 tbsp malt vinegar

  • 1 tbsp light soy sauce

  • 1 tsp sesame oil

  • 1 large red chilli, finely sliced lengthways

Method

  1. 1. Remove stems from eggplants and cut into one-centimetre slices on the diagonal.

    2. Heat two tablespoons of the peanut oil in a hot wok until the surface seems to shimmer slightly. Add eggplant and stir-fry for about 2½ minutes, being careful not to let it burn.

    3. Add remaining peanut oil to wok with ginger and garlic and stir-fry for one minute.

    4. Add shao hsing wine and sugar and stir-fry for one minute. Add remaining ingredients and stir-fry for a further minute. Serve immediately.

    This rich and intensely flavoured dish makes a great accompaniment to a more delicately flavoured dish such as steamed snapper with ginger and shallots, or alongside fried rice for a simple and quick meal. You can substitute a splash of leftover red or white wine for the shao hsing â€“ a hint of alcohol adds depth and character.

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Kylie KwongKylie Kwong is a chef, restaurateur and recipe writer.

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