Hong Shao Eggplant (Braised Eggplant in Soy Sauce)

红烧茄子

Hong Shao Eggplant (Braised Eggplant in Soy Sauce) — a Chinese recipe, ready in about 28 minutes. Step-by-step instructions with photos.

Ingredients

• Chinese eggplant
• dark soy sauce
• rock sugar
• Shaoxing wine
• scallion

Instructions

1. Cut eggplant into 3-cm batons. Steam over boiling water for 4 minutes until just pliable but still holding shape.
2. Heat 15 ml (1 tbsp) neutral oil in a wok over medium heat. Add steamed eggplant and pan-fry gently for 2 minutes until lightly golden and surface dries.
3. Push eggplant aside. Add dark soy sauce and Shaoxing wine to the hot center — let bubble 10 seconds to cook off alcohol and deepen flavor.
4. Return eggplant to center. Add rock sugar and 90 ml (⅓ cup + 1 tbsp) warm water. Bring to gentle simmer, then cover and braise 5 minutes.
5. Uncover, increase heat to medium. Stir gently and cook 2 more minutes until sauce is glossy, thickened, and clings to eggplant.