Chinese Eggplant Recipe

Measure and prep all ingredients.

Prepare the chili-garlic paste. Combine whole garlic cloves, chili-garlic sauce, ginger knob, salt and pepper in a blender or food processor. Blend into a paste. Set aside.

Sauté the Chinese eggplant. Heat some canola or vegetable oil over high heat in a wok or large non-stick pan. Add the eggplant and scallion whites and cook over high heat for 3-4 minutes, stirring frequently, or until the eggplant starts to brown slightly on the outsides.

Add the chili-garlic paste to the wok and cook for 2 more minutes, stirring frequently, or until the paste starts to toast. 

Meanwhile, prepare the cooking liquid. In a bowl or glass measuring cup, combine the Shaoxing cooking wine, Chinese black vinegar, soy sauce, Hoisin sauce, granulated sugar, accent seasoning, water and sesame oil. 

Pour the cooking liquid into the wok and bring to a boil. Reduce the heat to a simmer and simmer for 10 minutes or until the eggplant is tender and about 85% of the liquid has cooked off. 

Remove the eggplant from the wok and scoop it into a bowl for serving. Garnish with sesame seeds, cilantro and sliced scallion greens. Serve immediately. Enjoy!