Garlic Eggplant Stir-fry

Steps

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1. 1
   Select eggplants with fresh green stems. Wash them and remove the stem end, using about 600 grams of eggplant.
   ▶ ≈0:35
2. 2
   Slice the eggplant to a medium thickness to prevent it from breaking apart during cooking. As you slice, immerse the pieces in water to prevent discoloration. After slicing, let them soak for about one minute.
   ▶ ≈0:53
3. 3
   Drain the eggplant slices and toss with half a tablespoon of salt. Let sit for about 15 minutes. Adding salt beforehand helps soften the eggplant and release moisture, reducing its spongy texture so it absorbs less oil during cooking.
   ▶ ≈1:16
4. 4
   Prepare the garlic and scallion. Crush the garlic cloves and mince them finely. Cut the scallion into small pieces, keeping the root and leaf portions separate. Prepare some chili pepper if you prefer spice.
   ▶ ≈1:43
5. 5
   Prepare the sauce by mixing together 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, half a tablespoon of soy sauce, a pinch of sugar, a pinch of black pepper, and 2 tablespoons of water. Having the sauce ready speeds up cooking and prevents overcooking.
   ▶ ≈2:00
6. 6
   After 15 minutes, the eggplant will soften and release moisture. Rinse it twice with clean water. Then gently squeeze the eggplant slices into small balls to remove excess liquid.
   ▶ ≈2:40
7. 7
   Optional step: Sprinkle about half a tablespoon of cornstarch on the eggplant to dry the surface before cooking.
   ▶ ≈3:15
8. 8
   Pour a little oil into a flat-bottomed pan and heat it over medium-high heat. Once the oil is hot, add the eggplant in batches. Instead of traditional stir-frying, pan-fry it until the surface is golden, ensuring even browning and preventing excessive oil absorption. Fry for a few minutes until the eggplant is evenly colored.
   ▶ ≈3:29
9. 9
   Transfer the cooked eggplant to a plate. Add a little more oil to the same pan and continue frying the remaining eggplant until cooked through.
   ▶ ≈4:16
10. 10
    Add a bit more oil to the pan and stir-fry the minced garlic and scallion roots over medium heat until fragrant.
    ▶ ≈4:33
11. 11
    Return the cooked eggplant to the pan and gently toss to evenly coat it with the fragrant garlic.
    ▶ ≈4:56
12. 12
    Pour in the prepared sauce and gently toss to avoid breaking the eggplant apart. Keep this step quick—about 30 seconds—until the sauce reduces and thickens, then turn off the heat.
    ▶ ≈5:07
13. 13
    Top with scallion greens and chili pepper for garnish. Immediately transfer to a serving plate to prevent the eggplant from overcooking and becoming too soft.
    ▶ ≈5:23