Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Soups, Salads & Sides • A family favorite

2020 Cookbook

Eggplant Chinese Style

Recipe by Braxton Allred

Heat
Stovetop
Time
2–3 min
Makes
Not recorded

My mom says it best: “This is my very favorite eggplant preparation that Xiao Guan makes, our Chinese Ayi from Northern China. It is outstanding. If you like eggplant...but even if you don’t THINK you like eggplant, you should try this. You might be converted.”

01

Ingredients

  • 1.5-2 lbs Asian eggplant (the long,
  • 1 T. minced garlic skinny ones that are about 1” in
  • 1 T. minced ginger diameter and 1.5 feet long, but you can
  • 1 ts. Chicken bouillon powder
  • use the regular Asian eggplants, too.
  • 2-3 T. Soy sauce Just NOT American ones.)
  • ½ bunch green onions
  • ¼ cup oil (not olive)

02

Method

  1. 01

    Slice eggplant in pretty diagonal chunks about 3⁄4” wide and 1.5-2” long. (Don’t peel it).

  2. 02

    Heat oil in a medium-large skillet over medium-high heat. Add eggplant all at once and

  3. 03

    stir quickly to try to evenly distribute oil. Use a spatula to scoop from the bottom and dump towards center as you move eggplant around. Cook and coat about 2 minutes.

  4. 04

    Add minced ginger. Stir one more minute. Lower heat and add 2 1⁄2 T soy sauce. Stir gently. Cover with lid and let cook about 2-3 minutes. Soy sauce will bubble lightly.

  5. 05

    Remove lid. Scoop and stir one more time. Add in chicken powder, green onions and garlic. Increase heat. Stir fry one more minute. Taste and check for salt. If it lacks a little, then add the last 1⁄2 ts. of soy sauce. Serve.