Chinese cuisine

Medium

Dragon Eggplant

Name: Dragon Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 16 oz. Eggplant long skinny; 6.4 oz. prime cut Beefsteak (small diced); 1 oz. Scallion (spring onion); 0.4 oz. Ginger; 3 Cloves Garlic; 1 cup Chicken broth; Red pepper (For garnish); 1 tbsp. Chilli bean sauce; 1 1/2 tbsp. White sugar; 1 tbsp. Vinegar; 1/2 tsp. Dark soy sauce; 1 tbsp. Cooking Wine - Shaoxing wine; 1/2 tsp. Salt; 1/4 tsp. Black pepper; 3 tbsp. Oil

Create a dragon eggplant with this simple cutting technique. Long purple eggplant is tender and has a delicate flavor. The thin skin makes it easy to sculpt into shape. The flesh of the eggplant is so creamy and great for soaking up the beef sauce. With all those aromatics and rich flavors that are created throughout the simmering process, you can see how this dish is still an authentic Traditional Chinese classic. Cooking with simple ingredients and a cooking process that is still proven at producing an ageless dish is still as impressive today for entertaining.

Chef Bao Qiu

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

3 SERVING

Ingredients:

16 oz. Eggplant long skinny
6.4 oz. prime cut Beefsteak (small diced)
1 oz. Scallion (spring onion)
0.4 oz. Ginger
3 Cloves Garlic
1 cup Chicken broth
Red pepper (For garnish)
1 tbsp. Chilli bean sauce
1 1/2 tbsp. White sugar
1 tbsp. Vinegar
1/2 tsp. Dark soy sauce
1 tbsp. Cooking Wine - Shaoxing wine
1/2 tsp. Salt
1/4 tsp. Black pepper
3 tbsp. Oil

Directions:

Cut the eggplant into spirals by keeping the whole eggplant together. You can use the chopsticks to stop the knife from cutting all the way through. The chopsticks are like a ruler to ensure the eggplant can connect together as shown in the video.

Rub some cornstarch on the surface of the eggplant.

In a medium-hot pan add oil and place the whole eggplants and lightly sauté the outer skin on all sides. Set aside.

Finely dice the beefsteak, add some oil on a medium to the hot pan, stir-fry the diced beef then add the sauce ingredients: chili bean sauce, ginger, garlic, scallion, toss with the beef. Add the Shaoxing wine and flambé the alcohol. Add dark soy sauce, white sugar, vinegar, salt, black pepper, and the chicken broth, and bring the sauce to a simmer.

Gently slide the eggplants into the pan, with the beef, and simmer gently for 5 minutes.

Finish with a garnish of scallion and red pepper. Enjoy.