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Red-Cooked Eggplant (Hongshao Qiezi)

Here's how you make Red-Cooked Eggplant (Hongshao Qiezi)
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  • Servings: 5
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 10 pounds eggplant (5 Chinese eggplants, quartered lengthwise, cut into 3-inch pieces)
  • Oil (canola oil, 3 cups)
  • 3 tablespoons light brown sugar
  • 2 tablespoons bean paste (Chinese chili bean paste)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 fillet (2 1/2 grams) anchovy fillet (oil-packed, finely chopped)
  • Spices (1 sachet, 5 whole cloves, 4 whole star anise, 2 pods black cardamom, one 4-inch strip peeled orange zest)
  • 2 cups chicken stock
  • 1 1/2 teaspoons peppercorns (szechuan, crushed)
  • 1 1/2 teaspoons soy sauce (dark)
  • 1 teaspoon fennel seed
  • 2 chiles de arbol (stemmed)
  • 2 tablespoons wine (Chinese wine)
  • 12 teaspoons fish sauce
  • 3 garlic cloves, mashed
  • 1 tablespoon finely chopped dill
  • 1 tablespoon finely chopped chives
  • 1/4 cup sesame chili oil (hot)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Submerge eggplant in a bowl filled with ice water for 5 minutes.

  • Step 2: Meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat.

  • Step 3: Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes.

  • Step 4: Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.

  • Step 5: Discard all but 1/4 cup oil in wok; return to medium heat.

  • Step 6: Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter.

  • Step 7: Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute.

  • Step 8: Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil.

  • Step 9: Cook until reduced by half, about 15 minutes; discard bouquet garni.

  • Step 10: Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute.

  • Step 11: Add eggplant; fold into sauce.

  • Step 12: Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.

We hope you enjoy this recipe!

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