eggplant with garlic and vinegar sauce

stir-fried eggplant by Bent Street Kitchen

This has got to be one of my favourite eggplant dishes. The best version I had was at a Chinese restaurant in the city centre of New York, near Carnegie Hall. 


500 g eggplant, washed, dried well, then cut into 6 x 2 cm batons, 2 cm thick

vegetable oil, for deep frying

2 garlic cloves, finely minced

optional: 1/2 T cornstarch dissolved in 1 T water



2 T oyster sauce

2 T light soy sauce

1 T white vinegar

1 T Shaoxing wine

1 T caster sugar

2 T water

1/2 t soy bean sauce


Place all sauce ingredients in a bowl and whisk until well combined.

Heat oil in wok and deep-fry eggplant in batches at 150°C. Check oil temperature is correct before frying each batch. Fry eggplant for 1 minute and drain on paper towels.

Carefully remove oil from wok leaving about 1 teaspoon. Heat wok at high heat and stir-fry garlic for 5 seconds. Add sauce then reduce heat and simmer for 20 seconds. Add eggplant and simmer for another 10 seconds.

If you want to thicken the sauce, add 1-2 t of the cornstarch paste, stirring it well before adding to the wok and heat until desired consistency. Transfer to plate and garnish with sliced shallots or coriander leaves.

Serves 4 as part of a banquet or two if just served with rice. This dish goes well in a banquet with the egg and tomato fried rice.

Note: Soy bean sauce is available from Asian grocers. You can omit it if you can't find it but it does add a nice complexity to the sauce.

Click here for printer friendly recipe.

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