Braised Eggplant with Garlic Sauce (Yu Xiang Qie Zi)
Silky aubergine cubes simmered in a fragrant garlic‑chilli sauce, finished with a splash of soy and a sprinkle of toasted sesame seeds – comforting and full of umami.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 6
Heat the oil in a wok over medium heat; add the eggplant cubes and stir‑fry until they begin to soften and turn golden, about 5‑7 minutes.
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Step 2 of 6
Add the garlic, ginger and chilli, frying for another minute until aromatic.
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Step 3 of 6
Stir in the doubanjiang, soy sauce, vinegar and sugar, coating the eggplant evenly; cook for 2 minutes to develop the sauce.
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Step 4 of 6
Pour in the stock, bring to a gentle simmer, then cover and cook on low heat for 10 minutes until the eggplant is tender.
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Step 5 of 6
Mix the cornstarch slurry into the pot, stir and cook until the sauce thickens and glazes the eggplant, about 2 minutes.
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Step 6 of 6
Drizzle with sesame oil, toss through the spring onions and sprinkle sesame seeds before serving.
Notes from the kitchen
If doubanjiang is unavailable, substitute with 1 tbsp (15 ml) miso mixed with 1 tsp (5 ml) chili oil; store leftovers in the fridge for up to 3 days, reheating gently to avoid mushy eggplant.
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