紅燒茄子 Chinese Braised Eggplant with minced pork recipe is a traditional Cantonese dish. This Asian eggplant stir fry without ground meat is homey, easy to make, and so delicious you'd want extra rice to go with it! Plus, get our cooking tips on the best way to cook eggplant and avoid the eggplant from absorbing too much oil!
Jump to:
- What Goes Well With Eggplant?
- What Type of Eggplants to Use?
- Eggplant Benefits
- Chinese Eggplant Recipe Ingredients and Substitutions
- Chinese Braised Eggplant Variations and Vegan Substitutes
- Braised Eggplant Cooking Tips
- Cooking the Eggplants
- Eggplant Substitutes
- What To Serve With Eggplants
- Spicy Chinese Braised Eggplant
- More Chinese Recipes
- More Vegetarian / Vegan Chinese Recipes
What Goes Well With Eggplant?
Stir fry eggplants are lovely, and they go well with white jasmine rice, noodles, or just by themselves. Double this recipe and make this eggplant dish into Flavonoids-rich meal prep.
What Type of Eggplants to Use?
What is the difference between Japanese eggplant and regular eggplant? For this Chinese Braised Eggplant recipe, choose long, dark purple eggplants. However, if you do not see this at the Chinese grocery stores and local markets, opt for Japanese eggplants that are slightly smaller and stubbier. Both eggplant varieties are excellent for grilling, braising and stir-fry.
American eggplants are also known as globe eggplants. They are darker and wider with my girth.
Eggplants are soft and silky. Perhaps you'd even consider making it into Baba Ghanoush or this flavourful Indian Curry with Masala Spices.
Eggplant Benefits
Is eggplant a superfood? Eggplants are considered a superfood because of their low calorie and sodium profile. This purple vegetable is an excellent source of antioxidants and minerals, flavonoids (Vitamin P), dietary fibre, potassium, and B vitamins.
Chinese Eggplant Recipe Ingredients and Substitutions
Every Chinese restaurant has this classic dish on its menu. In this Chinese eggplant recipe, oyster sauce is one of the main ingredients to add umami flavours and depth to the cooking process.
Brine Ingredients
- Chinese eggplant
- Cornstarch
- Water
- Kosher Salt
Braised Eggplant Sauce Ingredients
- Vegetable oil or neutral-tasting cooking oil (do not use olive oil)
- Garlic
- Ginger
- Shaoxing wine
- Spicy been sauce Dou Ban Jiang
- Light soy sauce
- Dark soy sauce
- Oyster sauce (sub for vegan oyster sauce)
- Brown sugar
- Sesame oil
- Cornstarch
- Green onion
- Cilantro for garnish
- Bird's Eye Chilli or Red Chili Peppers(optional)
- Sichuan Peppercorns (optional)
- Thai Basil (optional)
- Ground pork (optional)
Don't be afraid to add some extra Bird's Eye Chili or Sichuan Peppercorns for added heat if you prefer a spicy eggplant dish.
Chinese Braised Eggplant Variations and Vegan Substitutes
There are several ways to cook eggplant. The wonderful thing about braised eggplants is that you can make them with minced pork or without ground meat and keep it vegetarian.
A common way to make eggplants a little sweet and spicy with Yu Xiang Sauce (鱼香烤茄子, yu xiang qie zi) aka fish-fragrant eggplant, while others prefer their eggplants without pork and just with some spicy garlic sauce.
How you like to prepare Chinese recipes for eggplants for frying is really up to you. Either way, the eggplant will be slightly crispy, smoky and super satisfying.
If you are vegan or vegetarian, opt for vegan oyster sauce to make it a meatless vegetable dish.
Substitute plant-based grounds or king oyster mushrooms diced in place of minced pork in your next Chinese eggplant with minced pork recipe.
Braised Eggplant Cooking Tips
Some say eggplants are a tricky nightshade vegetable to cook. They are afraid the eggplant will become too greasy if they use too much oil.
So what is the best way to cook eggplant and avoid the eggplant from absorbing too much oil?
There are two ways to prepare the eggplant into healthy eggplant recipes!
Method 1: Salt
Add Kosher salt and sliced eggplant pieces in a large mixing bowl. Mix well.
Ensure both sides of the eggplants are coated.
Allow resting for 1 hour. If you are in a pinch, 30 minutes.
Pat dry. Do not rinse the eggplant.
Method 2: Water
Add eggplant slices and one teaspoon of salt in a large mixing bowl and add water to cover. Mix well.
Place a plate or a pot lid to help the eggplants submerge underwater.
Let it bathe and marinate in the water for 15 minutes.
Drain and pat dry.
Dust with cornstarch before braising, grilling or stir-frying on a wok or flat-bottom pan.
I prefer method 2 because it requires less preparation time, and the eggplants are less salty. However, both methods will help you make the best crispy eggplant Chinese stir-fry dish that will become an instant classic at home!
Cooking the Eggplants
Add oil to a wok or flat-bottom pan, over medium high heat.
Add garlic and ginger to wok, and let simmer for a minute until fragrant.
Next, add white parts of green onions and Bird's Eye Chilli to wok. Toss well.
Add eggplants previously prepared to the wok and fry until golden brown. Tossing frequently to avoid burning. If the wok appears dry, add a little more vegetable oil.
Remove eggplants from wok and set them on two paper towels to absorb excess oil. Reserve for later.
In the same wok, add some vegetable oil and seasoning (light soy sauce, dark soy sauce, spicy bean sauce, oyster sauce, brown sugar, sesame oil) over low-medium heat. Mix well until fragrant.
Once the sauce thickens, add the previously fried eggplant back into the wok. Toss well and coat evenly.
Add in Thai basil and green parts of the green onions. Toss and mix well.
Serve and enjoy over white jasmine rice or noodles.
Pro Tip 1: corn starch slurry - dissolve ½ teaspoon cornstarch in a bit of water if desired to thicken the sauce.
Pro Tip 2: Add minced pork ground meat or diced king oyster mushrooms to the braised eggplant if desired. Remember to season and marinate the minced pork for 20 minutes with ground white pepper, light soy sauce, Shaoxing wine, sesame oil and cornstarch.
Eggplant Substitutes
When it comes to substituting for eggplant, the internet suggests okra, zucchini, mushrooms, summer squash, or root vegetables. Still, in my humble opinion, I think this dish is so uniquely eggplant it's hard to use an alternative to eggplant to substitute for it to taste the same and retain that silky creamy Center. A close one may be using king oysters.
What To Serve With Eggplants
Air Fryer BBQ Pork Char Siu 氣炸鍋蜜汁叉燒
Vegan Sichuan String Beans 干煸四季豆
Microwave Black Cod with Black Bean Sauce 豉汁蒸黑魚微波爐Vietnamese Beef Stew (Bo Kho)
Microwave Soy Sauce Chicken Wings recipe 豉油雞翅微波爐
Hokkigai Arctic Surf Clams With Ginger And Scallions (Cold Appetizer) 薑蔥北極貝冷盤食譜
Did you make this Spicy Braised Eggplant Chinese Stir-Fry Recipe? I'd love to see how you went with my recipes! Leave a comment below or tag me on instagram @INSTANOMSS #INSTANOMSS
PrintSpicy Chinese Braised Eggplant
紅燒茄子 Chinese Braised Eggplant with minced pork recipe is a traditional Cantonese dish. This Asian eggplant stir fry without ground meat is homey, easy to make, and so delicious you'd want extra rice to go with it! Get our cooking tips on the best way to cook eggplant and avoid the eggplant from absorbing too much oil!
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 2-4 persons 1x
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Vegan
Ingredients
- 2 lbs eggplant, sliced 2 inches thick
- 1 cup cornstarch
- water and 1 tsp salt to brine
Braised Eggplant Sauce
- 3 tbsp vegetable oil
- 3-5 cloves of garlic, minced
- 2-inch knob of ginger, minced
- 1 tbsp Shaoxing wine
- 1 tbsp spicy been sauce Dou Ban Jiang
- 1 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce (sub for vegan oyster sauce)
- 2 tbsp brown sugar
- ½ tsp sesame oil
- ½ tsp cornstarch dissolved in a little water (see notes)
- 1 Bird's eye chili (optional)
- 100g Thai Basil (optional)
- 5 stalks green onions, sliced 2 inches thick (separate white and green sections)
- Finely chopped green onions for garnish
- Cilantro for garnish
- ½ lbs ground pork (optional)
Instructions
There are two ways to prepare the eggplant into healthy eggplant recipes!
Method 1: Salt
- Add Kosher salt and sliced eggplants in a large mixing bowl. Mix well.
- Ensure both sides of the eggplants are coated.
- Allow resting for 1 hour. If you are in a pinch, 30 minutes.
- Pat dry. Do not rinse the eggplant.
Method 2: Salt Water Brine
- Add sliced eggplants and one teaspoon of salt in a large mixing bowl and add water to cover. Mix well.
- Place a plate or a pot lid to help the eggplants submerge underwater.
- Let it bathe and marinate in the water for 15 minutes.
- Drain and pat dry.
Dust with cornstarch before braising, grilling or stir-frying on a wok or flat-bottom pan.
Cooking the Eggplants
- Add oil to a wok or flat-bottom pan, over medium high heat.
- Add garlic and ginger to wok, and let simmer for a minute until fragrant.
- Add white parts of green onions and Bird's Eye Chilli to wok. Toss well.
- Add eggplants previously prepared to the wok and fry until golden brown. Tossing frequently to avoid burning. If the wok appears dry, add a little more vegetable oil.
- Remove eggplants from wok and set them on two paper towels to absorb excess oil. Reserve for later.
- In the same wok, add some vegetable oil and seasoning (light soy sauce, dark soy sauce, spicy bean sauce, oyster sauce, brown sugar, sesame oil) over low-medium heat. Mix well until fragrant.
- Once the sauce thickens, add the previously fried eggplant back into the wok. Toss well and coat evenly.
- Add in Thai basil and green parts of the green onions. Toss and mix well.
- Serve and enjoy over white jasmine rice or noodles.
Notes
- corn starch slurry - dissolve ½ teaspoon cornstarch in a bit of water if desired to thicken the sauce.
- Add minced pork ground meat to the braised eggplant if desired. Remember to season and marinate the minced pork for 20 minutes with ground white pepper, light soy sauce, Shaoxing wine, sesame oil and cornstarch.
Nutrition
- Serving Size: 1 plate
- Calories: 319
- Sugar: 13.6 g
- Sodium: 1022.4 mg
- Fat: 11.7 g
- Carbohydrates: 52.2 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Keywords: 紅燒茄子, Chinese Braised Eggplant, Stir-Fry, Eggplants, Nightshade, Vegan, Vegetarian, Nighshade Vegetables, Cantonese
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Debra says
What a delicious way to enjoy eggplant!
★★★★★
Jamie says
I love the flavors in this eggplant!
★★★★★
Amy says
Love eggplant dishes! This was super delicious:)
★★★★★
Addie says
So yummy!
★★★★★
kyleigh says
This was absolutely delicious!
★★★★★
Andrea says
this eggplant turned out amazing!
★★★★★
Jeri says
Thanks for the great tips on cooking eggplant! This stir fry was easy to prepare and tasted delicious!
★★★★★
Erica Leigh says
I love eggplant and can't wait to give this a try it sounds delicious.
★★★★★
Katie says
This is the perfect vegan eggplant recipe! Love all the flavors, my family already wants me to make it again!
★★★★★
Tavo says
I love making these beauties; they always come out deliciously! Thank you for such a strong recipe!
★★★★★
Jacqui says
Oh I need some! This sounds and looks absolutely heavenly
★★★★★
Jean says
I like this so much with rice, that I make them in advance for my lunch at work.
★★★★★
Cindy says
So delicious! Love the methods for keeping eggplant from absorbing oil!
★★★★★
Chantry says
Had this with some king oyster mushrooms and it was so delicious!
★★★★★
Anna says
Eggplant is not the easiest vegetable to cook, but your recipe just nails it. All the ingredients in the braising sauce combine perfectly and the eggplant turns out delicious. Thanks for sharing this.
★★★★★
Ashley says
Delicious Braised Eggplant recipe!
★★★★★
Michelle says
Oh my GAWD these are so good! I kept it fully vegan and it was divine.
★★★★★
Rosanna says
Yum! Loved this, I’m always looking for ways to cook eggplant (or aubergine as we call it in UK) and this was delicious
★★★★★
Sam says
Love eggplant! Looks delicious!
★★★★★
Brittany Fiero says
I’m growing eggplant this year and this will be perfect for cooking them. I’m pinning this for later and can’t wait to try!
★★★★★
Sean says
Awesome recipe, and a perfect go-to eggplant dish. I really like how eggplant sort of acts like a sponge for other flavours, and you've got some great flavours in your sauce. Especially diggin the doubanjiang - I need more funky, spicy soybean in my life. Lol.
★★★★★
Nancy says
Totally soaking up allll the flavours!! Eggplants are so tasty yet a tricky veggie to perfect!
Terri says
I'm always looking for new eggplant recipes and this one hits the mark - delish! And thanks for the cooking tips - I never knew if I was cooking it right!
★★★★★
Nancy says
Now you'll be a master eggplant cook!
Elizabeth says
This is so delicious! We absolutely loved it!
★★★★★
Nancy says
I'm so happy to hear that!
Jill says
I love ordering this at restaurants but never even thought to attempt it myself! Thanks for sharing this recipe!!
★★★★★
Nancy says
Thanks Jill! Now you can make these at home!
Abhi says
It is beyond my expectations as I have never thought of an eggplants recipe like that! I would surely try this as it looks so yummy!!
★★★★★
Nancy says
Awesome Abhi! thanks for your support!
Michelle says
I have to say, I was a little hesitant my family would like this but... SURPRISE, it's now on the weekly rotation!
Nancy says
I'm so happy to hear that!! It is the perfect season for this dish!
Colleen says
I think I may have finally gotten my husband to like eggplant! This was so delicious and your tips are spot on. Thank you!
★★★★★
Nancy says
Yay!! another awesome vegetable to the roster!
Jessica says
I'm typically not a fan of eggplant but my partner made this and to my surprise I loved it. It is so flavorful and the texture of the eggplant was just right. I definitely see more eggplant in my life moving forward.
Nancy says
Thanks Jessica! So glad you're partners skills and love converted you!
Matej @ CookWeWill.Com says
I have never tried to braise an eggplant, I thought it would become too soggy or even fall apart... but it looks delicious on your photos. Time to give it a try 🙂
★★★★★
Nancy says
these are never soggy!
Mihaela | https://theworldisanoyster.com/ says
I cook often with aubergines, I need to try this recipe.
★★★★★
Nancy says
These are so good and completely different from aubergines!
Freya says
I love eggplant but I’m never sure how to serve it, you have given me some great ideas here!
★★★★★
Nancy says
Thanks Freya! these will make dinner amazing!
Sam says
Loving your recipes lately, this one is a hit! So good!
★★★★★
Nancy says
Thanks Sam!
Sam says
The sauce on this is incredible! Thank you for this recipe!
★★★★★
Nancy says
It's perfect isn't it!
Vanessa says
I usually add this type of eggplant into stir fry or curries. Love how they are the star of the show in this recipe though! So yummy!
★★★★★
Nancy says
curries are incredible too!
Jere' says
I want to make the sauce for this dish just to try with other ingredients. I have never used eggplant so this is new to me. Your pictures have convinced me to give this a try.
★★★★★
Nancy says
Hope it turns out well for you!
Marysa says
This sounds absolutely delicious. We have had other similar dishes and braised tofu, but I've never made this dish before. We love eggplant and I will have to try this recipe.
Nancy says
Thanks Marysa!
Shilpa says
Love this recipe. Packed with bold flavours and so delicious.
★★★★★
Nancy says
Thanks Shilpa!!
Anaiah says
These are soooo goood! Seriously one of my favorites to eat.
★★★★★
Nancy says
Thanks Anaiah! So glad you love it!
Bobbie says
This is so flavorful and the step-by-step instructions made it easy to make!
★★★★★
Nancy says
Thanks for your support!
Kayla DiMaggio says
This braised eggplant was so delicious! It was easy to make and your tips on keeping it from absorbing oil were a game changer!
★★★★★
Nancy says
So glad to hear it worked for you !
Joshua says
This Chinese braised eggplant recipe was perfect! It's a great dinner side.
★★★★★
Nancy says
agreed! makes for an easy side dish!
Kaitlin says
Nancy,
My daughter's loved this recipe. I usually make them unagi eggplant but I'll definitely be adding this to our recipe stash 🙂
Thanks.
★★★★★
Nancy says
unagi eggplant is one of my favourites toO!
Jere' says
I want to make the sauce for this dish just to try with other ingredients. I have never used eggplant so this is new to me. Your pictures have convinced me to give this a try.
★★★★★
Nancy says
hooray!
Katie says
I love this recipe! Such a delicious way to make eggplant!
★★★★★
Nancy says
Thanks Katie! it is really tasty, isn't it?
Andrea says
love this recipe so much! such a treat and love that it's super nutritious too!
★★★★★
Nancy says
Lots of wonderful benefits and nutrients too
Tavo says
Nothing beats eggplants braised in Chinese style! I always ask for it but didn't know the secrets, definitely getting all my ingredients ready on my next visit to China Town! Thanks for sharing the secrets!
★★★★★
Nancy says
I can't wait to see your version of this Tavo!