Peking-Style Eggplant
A classic Chinese-style dish featuring deep-fried eggplant tossed in a glossy, savoury sauce of soy, rice vinegar, Shaoxing wine and chilli oil. Finished with garlic, ginger, green onions and a small amount of pork for umami depth, the eggplant becomes meltingly soft inside with a lightly crisp exterior. Bold, comforting and intensely flavourful, it’s traditionally served hot with steamed rice.
- 50 min
- DIFFICULT
- 8
- SOY
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 360 kcal Calories
- 12 g Protein
- 28 g Carbohydrates
- 24 g Fat
- 6 g Fibre
- 6 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| For the sauce | |||
| Chiken broth | 2/3 cup | 167 ml | |
| Soy sauce | 4 tbsp | 60 g | |
| Rice vinegar | 4 tbsp | 60 ml | |
| Shaoxing rice wine | 2 tbsp | 30 ml | |
| Chili oil | 1 tsp | 5 ml | |
| For the Eggplant | |||
| Eggplants | 4 each | About 1 pound each | |
| Vegetable oil | For deep frying as needed | ||
| Garlic clove | 6 each | Minced | |
| Fresh Ginger | 1 tsp | 5 ml | Minced |
| Green onions | 6 each | Cut diagonally into 2-inch pieces | |
| Lean pork | 1/2 pound | 225 g | Boneless, cut into matchstick-size pieces |
| Cornstarch | 2 tsp | 10 ml | Mixed with 2 tsp water |
| Cooked rice, hot | As needed | ||
Method
- In a pot, bring the chicken stock, chicken thigh, rice, 1 piece of ginger smashed, salt and water to a boil. Combine the sauce ingredients in a bowl and set aside.
- Peel the eggplant if desired, then cut into 2-inch oblique rounds.
- Set the wok in a ring stand and add oil to a depth of 1 ½–2 inches. Place over a high heat until oil reaches 375ºF/190ºC.
- Add several pieces of the eggplant at a time, and deep-fry for about 2 minutes, or until lightly browned. Lift out and drain on paper towels. Cook the remaining eggplant.
- Remove all but 1 tablespoon of oil from the wok. Reheat the oil over a high heat until hot. Add the garlic and ginger, cooking until fragrant. Add the green onions and pork and stir-fry for 3 minutes. Stir in the sauce and the eggplant. Cook until heated through.
- Add the cornstarch solution and cook, stirring, until the sauce boils and thickens slightly.
- To serve: with rice
- Pro Tip: Using the traditional Chinese technique, prepare your master sauce first and set aside.
