The Eggplant with Garlic Sauce (My Dad’s Made 100,000 Times)

Name: The Eggplant with Garlic Sauce (My Dad’s Made 100,000 Times)
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 620 g chinese aubergine; 60 g shiitake mushrooms; 2 pc sweet pepper; 5 clove garlic; 15 g ginger; 3 pc spring onions; 5 pc dried red chilli; 2 tsp corn oil; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tbsp oyster sauce; 2 tbsp vinegar; 3 tbsp brown sugar; ½ tbsp bean sauce; 2 tsp cornflour; 1 tbsp shaoxing cooking wine; 4 tbsp water; 1 tsp sesame oil

Steamed Chinese eggplant served with a fragrant savoury garlic-yuxiang style sauce with soy, oyster and a chilli kick.

45 min 173 kcal/serving serves 4

173kcal5gprotein32gcarbs4gfat

Daddy LauView the original on madewithlau.com More from Daddy Lau on Mello

🍆chinese aubergine

🍄shiitake mushrooms

🌶️sweet pepper

🧄garlic

🫚ginger

🧅spring onions

🌶️dried red chilli

🌽corn oil

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About Chiu Kwong Lau

Cantonese home chef and patriarch behind Made With Lau

Chiu Kwong Lau, known to viewers as Baba, is a retired professional Cantonese chef whose decades of restaurant experience form the backbone of Made With Lau, the family-run cooking project he stars in alongside his children Sarah and Simon Lau. The channel and website are built around his repertoire of Cantonese and Toishanese home cooking, recipes he cooked professionally and later taught his own family.

His cooking centers on traditional Cantonese and Toishanese technique: proper wok heat, quick stir-frying, and clear, balanced seasoning built from soy sauce, ginger, scallion, and rendered fat rather than heavy spicing. Dishes tend to be dictated by what a working Chinese restaurant kitchen would actually produce, with attention to knife work, timing, and texture, and the recipes are presented with an emphasis on technique explained clearly enough for home cooks to reproduce.

25 recipes on Mello, imported from madewithlau.com, mostly Chinese and Chinese-American.