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Garlic Eggplant Strips
This dish offers a delightful balance of sweet tender strips of eggplant paired with a fragrant garlic flavor created by mincing both varieties. The subtle sweetness from the eggplant is enhanced by light soy sauce oyster sauce and thirteen spice powder while cilantro adds a fresh touch that makes it perfect for a quick tasty […]
- Prep
- 24m
- Cook
- 40m
- Total
- 1h 4m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Garlic Eggplant Strips
| Ingredient | Amount |
|---|---|
| Chinese eggplant | 2 as needed |
| Scallions (chopped) | 10 as needed |
| Garlic (minced) | 10 as needed |
| Thirteen-spice powder | 1-2 |
| Light soy sauce | 20 as needed |
| Oyster sauce | 15 as needed |
| MSG powder | 1 as needed |
| Cilantro | 20 as needed |
| Garlic (minced, for finishing) | 20 as needed |
- Chinese eggplant2 as needed
- Scallions (chopped)10 as needed
- Garlic (minced)10 as needed
- Thirteen-spice powder1-2
- Light soy sauce20 as needed
- Oyster sauce15 as needed
- MSG powder1 as needed
- Cilantro20 as needed
- Garlic (minced, for finishing)20 as needed
Cooking StepsHow to cook Garlic Eggplant Strips step by step
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Step 1This dish is incredibly delicious! Deep-frying the eggplant makes it even better, but I used an air fryer version to keep it lighter.
-
Step 2The seasonings are very simple — thirteen-spice powder is absolutely essential!
-
Step 3Cook 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.
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Step 4Set aside a portion of the garlic and scallions for stir-frying.
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Step 5Heat the wok.
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Step 6Heat 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.
-
Step 7Sauté the scallions and garlic until fragrant.
-
Step 8Over 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.
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Step 9Immediately add the eggplant and toss a couple of times.
-
Step 10Over low heat, add about 20g of light soy sauce.
-
Step 11Add the oyster sauce.
-
Step 12Add the MSG powder.
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Step 13Toss a couple of times and taste for seasoning.
-
Step 14Add the cilantro stems and minced garlic — do not add the cilantro leaves! They have too much moisture and don’t taste good.
-
Step 15Stir-fry until the cilantro stems soften.
-
Step 16Perfect! Tastes great whether served hot or cold.
Garlic Eggplant Strips
This dish offers a delightful balance of sweet tender strips of eggplant paired with a fragrant garlic flavor created by mincing both varieties. The subtle sweetness from the eggplant is enhanced by light soy sauce oyster sauce and thirteen spice powder while cilantro adds a fresh touch that makes it perfect for a quick tasty […]
Ingredients
- 2 as needed Chinese eggplant
- 10 as needed Scallions (chopped)
- 10 as needed Garlic (minced)
- 1-2 Thirteen-spice powder
- 20 as needed Light soy sauce
- 15 as needed Oyster sauce
- 1 as needed MSG powder
- 20 as needed Cilantro
- 20 as needed 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.
