Braised Potato and Eggplant
【超下饭】土豆炖茄子 · pan chinese cuisine
Adapted from a popular home-cooking video recipe; the dish is prized as a rich, sauce-heavy topping for rice.
Carl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
2.0 piece
potato土豆
2.0 piece
chopped scallions (green onion, minced)香葱末
0.88 oz
garlic (minced, for finishing)蒜末
0.88 oz
0.6 oz
0.3 oz
as needed
soybean paste (yellow soybean paste)黄豆酱
as needed
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Tear the eggplants into small pieces by hand — tearing gives better flavor than cutting.
✅ Done when: Eggplant is in small, ragged hand-torn chunks.
- 2
Step 2
Cut the potatoes into chunks.
✅ Done when: Potatoes are cut into evenly sized chunks.
Heat oil in a wok and saute the chopped scallions and garlic until fragrant.
✅ Done when: The aromatics smell fragrant and the kitchen fills with their aroma.
- 4
Step 4
Add the potatoes and eggplant to the wok.
✅ Done when: Potato and eggplant pieces are added and mixed with the aromatics.
Stir-fry for a while, letting the vegetables take on some color.
✅ Done when: The eggplant looks softened and the vegetables are evenly coated with oil.
Keep stir-frying until most of the oil in the pan has been absorbed, then start seasoning.
✅ Done when: Very little visible oil remains in the pan.
Add the light soy sauce, dark soy sauce, oyster sauce, and soybean paste to the pan and stir-fry evenly over high heat.
✅ Done when: The sauce is evenly distributed and the vegetables are coated in color.
- 8
Step 8
Add water to just cover the ingredients.
✅ Done when: The water line just reaches the top of the potato and eggplant.
Simmer until the sauce reduces and thickens, then gently press the potato and eggplant pieces to break them up slightly.
✅ Done when: The sauce has become noticeably thick and glossy.
- 10
Step 10
Just before removing from heat, stir in the chopped fresh chili, scallions, and garlic.
✅ Done when: The fresh aromatics are stirred in and wilt slightly from the residual heat.
- 11
Step 11
Spoon the stew over steamed rice and serve — two bowls are not a problem.
✅ Done when: The dish is ladled hot over rice and ready to eat.