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Dou Dou (豆豆)

Purple Glow Stir-Fried Eggplant — 少油燜炒茄子

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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 2 Eggplant 茄子 cut into thin long rolling pieces
  • 5 Baby corn 玉米筍 cut into rolling pieces
  • 1/3 pack 包 Organic black oyster mushrooms 有機黑蠔菇 torn, trimmed
  • 3 slices 片 Vegan layered pork 素三層肉 cut into strips
  • to taste Cooking oil 食用油
  • 1 tbsp 大匙 Vegan oyster sauce 素蠔油
  • 1/4 tsp 茶匙 White pepper 胡椒粉
  • 15 ml Water 水 for braising, add as needed

Method
 

  1. Halve the eggplants lengthwise and cut into thin, long roll-cut pieces so they cook fast at high heat.
  2. Cut the baby corn into matching rolling pieces. Tear the mushrooms and trim the roots. Slice the vegan pork into strips.
  3. Heat a wok over high flame, add oil so both pan and oil are hot. Optional: bloom ginger first. Add eggplant and baby corn and toss quickly.
  4. Splash water along the side of the wok, cover, and braise about 3 minutes so the steam softens the flesh while keeping the purple color.
  5. Remove the lid, add the vegan pork strips and mushrooms, and stir-fry until the mushrooms are just cooked.
  6. Add 1 tbsp vegan oyster sauce and 1/4 tsp white pepper and toss. Add ~15 ml water if dry. Finish with Thai basil, cilantro, or chili if desired.

Notes

The key is a hot pan and hot oil, quick high-heat tossing, then a short covered braise with water — never deep-fry. Finish with vegan oyster sauce and white pepper.