Chinese Take-Out Eggplant In Spicy Sauce Recipe

Name: Chinese Take-Out Eggplant In Spicy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peanut oil or 2 cups vegetable oil; 1 lb eggplant, cut into sticks the size of French fries; 1 tablespoon soy sauce; 1 tablespoon light brown sugar; 1 tablespoon spicy bean sauce; 1 tablespoon rice vinegar; 1 tablespoon rice wine; 1 teaspoon sesame oil; 1 teaspoon cornstarch; 3 garlic cloves, minced (1 tablespoon); 1 tablespoon chopped fresh ginger; 4 whole dried chilies, soaked in water for 10 minutes, dried and chopped; 1 cup thinly sliced pork tenderloin; 3 green onions, thinly sliced

Servings: persons

2 cups peanut oil or 2 cups vegetable oil
1 lb eggplant, cut into sticks the size of French fries
1 tablespoon soy sauce
1 tablespoon light brown sugar
1 tablespoon spicy bean sauce
1 tablespoon rice vinegar
1 tablespoon rice wine
1 teaspoon sesame oil
1 teaspoon cornstarch
3 garlic cloves, minced (1 tablespoon)
1 tablespoon chopped fresh ginger
4 whole dried chilies, soaked in water for 10 minutes, dried and chopped
1 cup thinly sliced pork tenderloin
3 green onions, thinly sliced

1
In a wok, set over medium-high heat, heat the oil to 360u00b0.
2
Add half the eggplant to the oil and fry for about 5 minutes or until the eggplant is limp.
3
Remove the eggplant with a slotted spoon and drain on a paper towel-lined sheet pan. Cook the remaining eggplant in the same manner.
4
In a small bowl, combine the soy sauce, brown sugar, bean sauce, rice vinegar, rice wine, sesame oil, and cornstarch. Set aside.
5
Pour off all but 2 tablespoons of the oil in the wok. Add the garlic, ginger and chiles and cook 1 minute. Add the pork and stir-fry for 2 minutes. Return the eggplant to the wok. Stir the sauce and add it to the pork. Boil until the sauce thickens, about 2 minutes.
6
To serve, garnish with green onions.

1425

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups peanut oil or 2 cups vegetable oil, 1 lb eggplant, cut into sticks the size of French fries, 1 tablespoon soy sauce, 1 tablespoon light brown sugar, and more.

Yes, Chinese Take-Out Eggplant In Spicy Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Take-Out Eggplant In Spicy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions