I love this dish; I used to eat it in Beijing when I was there for study abroad. It’s a little sweet, a little spicy, and a little ginger-y. This is a somewhat modified version.

Hongshao Qiezi (Red Cooked Eggplant)

  • 2 small Japanese-style eggplants (the long thin ones)
  • 1 green bell pepper
  • 1 white onion
  • 2 small tomatoes
  • 1 TBS garlic, minced
  • 1 TBS fresh ginger, minced
  • 4 TBS oil
  • 1 TBS chili garlic sauce
  • 3 TBS vegetarian stir-fry sauce (I use Lee Kum brand)
  • chopped green onions
  • cooked rice
  1. Chop the eggplant (unpeeled), onion, bell pepper and tomato into cubes.
  2. Saute the garlic and ginger in oil in a large wok over medium heat.
  3. Add the chili garlic sauce and stir-fry sauce, then toss in the onions.
  4. Once the onions are beginning to look tender, add the eggplant and bell pepper. 
  5. Cook until tender, add the tomatoes and green onions towards the end. Serve over cooked rice.

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