Garlic Eggplant Strips
Ingredients
- 2 Chinese eggplant
- 10 Scallions (chopped)
- 10 Garlic (minced)
- 1-2 Thirteen-spice powder
- 20 Light soy sauce
- 15 Oyster sauce
- 1 MSG powder
- 20 Cilantro
- 20 Garlic (minced, for finishing)
Instructions
- This dish is incredibly delicious! Deep-frying the eggplant makes it even better, but I used an air fryer version to keep it lighter.
- The seasonings are very simple — thirteen-spice powder is absolutely essential!
- Cook the eggplant in the microwave using a special moist cloth bag on high for 10 minutes until cooked through. You can also steam it. Then cut each eggplant into 6 wedges. Air fry at 200°C with a spray of oil for 25 minutes, keeping a close eye on it. Flip halfway through. The eggplant should be golden on the surface as shown.
- Set aside a portion of the garlic and scallions for stir-frying.
- Heat the wok.
- Heat olive oil — honestly this amount of oil is too little. As everyone knows, eggplant needs more oil to taste good! Use a bit more for better flavor.
- Sauté the scallions and garlic until fragrant.
- Over low heat, add the thirteen-spice powder and stir quickly until fragrant. Don’t skimp on the thirteen-spice — it must be 1-2g! Stir briefly over low heat just until the aroma releases.
- Immediately add the eggplant and toss a couple of times.
- Over low heat, add about 20g of light soy sauce.
- Add the oyster sauce.
- Add the MSG powder.
- Toss a couple of times and taste for seasoning.
- Add the cilantro stems and minced garlic — do not add the cilantro leaves! They have too much moisture and don’t taste good.
- Stir-fry until the cilantro stems soften.
- Perfect! Tastes great whether served hot or cold.
