Hong Shao Eggplant (Braised Eggplant in Soy Sauce)
红烧茄子
Hong Shao Eggplant (Braised Eggplant in Soy Sauce) — Home-styleShanghai home cooking.
Ingredients
- Chinese eggplant
- dark soy sauce
- rock sugar
- Shaoxing wine
- scallion
Instructions
- Cut eggplant into 3-cm batons. Steam over boiling water for 4 minutes until just pliable but still holding shape. (Batons look slightly translucent and bend easily without breaking)
- Heat 15 ml (1 tbsp) neutral oil in a wok over medium heat. Add steamed eggplant and pan-fry gently for 2 minutes until lightly golden and surface dries. (Eggplant edges crisp lightly; surface loses shine and looks matte)
- Push eggplant aside. Add dark soy sauce and Shaoxing wine to the hot center — let bubble 10 seconds to cook off alcohol and deepen flavor. (Liquid sizzles vigorously and emits aromatic steam)
- Return eggplant to center. Add rock sugar and 90 ml (⅓ cup + 1 tbsp) warm water. Bring to gentle simmer, then cover and braise 5 minutes. (Sauce bubbles softly; eggplant absorbs liquid and swells slightly)
- Uncover, increase heat to medium. Stir gently and cook 2 more minutes until sauce is glossy, thickened, and clings to eggplant. (Sauce glistens like lacquer; no pooling liquid remains in pan)
