Eggplant with garlic sauce

Yummy eggplant stir-fry, a classic sichuan dish.



625 gchinese eggplant
2fresh shiitake mushrooms (or use dry; soak for 30 minutes in warm water)
2sweet peppers (long or bell), cut into chunks
5cloves garlic
15 gginger
5 (or to taste)dried red chili (or substitute thai chilies)
3green onions


2 tbsplight soy sauce
1 tbspdark soy sauce (or tamari)
2 tbspoyster sauce
2 tbsprice vinegar (or white vinegar)
3 tbspbrown sugar
1/2 tbspground bean sauce (or hoisin)
2 tspcorn starch
1 tbspshaoxing cooking wine (or mirin)
1 tspsesame oil
4 tbspwater


  1. Cut eggplant into two-inch long pieces, then quarter those pieces length-wise so you have long, 2-inch pieces.
  2. Steam eggplant for 15 minutes
  3. Cut mushrooms and peppers into large chunks
  4. Mince about 1/4 of the sweet peppers, as well as the garlic, ginger, green onion, and dried red chilies.
  5. Put veggies into three separate bowls for stir-frying

    1. Sweet pepper chunks and mushrooms
    2. Green onions
    3. Remaining veggies (including minced sweet pepper)
  6. Mix the sauce ingredients together
  7. When the eggplants have finished steaming, remove them, and place in a colander so they can drain.
  8. Dry out your wok (if you steamed in it) and heat it on high until it reaches 300-350 F
  9. Add 2 tsp vegetable oil (corn, peanut, ..), heat until shimmering
  10. Add minced veggie (aromatics) plate and cook for about 30-45 seconds
  11. Add mushrooms and some of the green onions and cook about 30 seconds
  12. Add sweet pepper chunks, cook about 60 seconds
  13. Add sauce, cook until boiling
  14. Add eggplant, cook for about 1 minute
  15. Add 1 tsp sesame oil to finish
  16. Plate and garnish with remaining green onion


  1. If using western eggplants, remove some of the skin (it’s thicker) and some of the seeds.