I love eggplant. Every time I eat out at Chinese take out for lunch, I would either order Eggplant and Chicken, or Singapore Noodles. Those are my favorite lunch food. But I couldn’t find a classic Chinese dish that is made with eggplant and ground beef from any Chinese restaurants. This could be because most Chinese restaurants sell Americanized/fake Chinese food, nothing ‘s too authentic. LOL. Well… let me back off, they do have Eggplant in Garlic Sauce, but there’s no meat in it. I did order it once in a take out place, and I asked the chef, “Where’s the BEEF?” LOL… Again, they put a ton of oil in it, yucky. I never ordered it again. The other day, I saw some baby eggplant in the grocery stores. I thought I gave it try, never had baby eggplant before. It was very yummy. I made it for lunch today. 20 minutes, that’s all it took.
Ingredients (Serves 2):
- Eggplant, about a pound (I used two baby eggplants)
- Garlic, 1 clove
- Ground beef, about 1/3 pound
- Soy sauce, 1 tsp
- Oyster sauce, 1 Tbsp
- Chinese cooking wine, 1 tsp
- Sugar, 1 tsp
- Cornstarch, 1 tsp
- Water, 4 Tbsp
- Chinese chili sauce or chili oil, a few drops (optional)
- Finely chop garlic. Put it aside.
- Cut eggplant into big cubes like 1.5 inches long.
- Spray cooking oil in a frying pan. Use high heat. Add garlic, ground beef and cooking wine to the pan. Stir fry it until the beef is almost cooked.
- Add eggplant. Stir fry it for about 5 minutes or so. Wait until it softens a bit, then add soy sauce, oyster sauce, and sugar. Stir fry it for another 3 minutes or until the eggplant looks soft.
- Mix cornstarch with cold water in a small bowl first. Then add it to the eggplant. Mix it well. Wait until the sauce thickens. Taste it. Add a little bit more soy sauce if needed. Add chili sauce if you desire. Mix it well. Serve hot.