Hong Shao Eggplant (Braised Eggplant in Soy Sauce)
红烧茄子 · hóng shāo qié zi
My grandmother in Shanghai made this every Sunday after temple — she’d steam the eggplant just until pliable, then braise it slowly with a spoonful of dark soy and a knob of rock sugar, whispering, 'Red cooking means patience, not color.' Her version was soft, glossy, and deeply savory — never greasy.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Chinese eggplant长条茄子🛒 local350 g
- dark soy sauce老抽🏮 asian10 ml
- rock sugar冰糖🛒 local15 g
- Shaoxing wine绍兴酒🏮 asian10 ml
- scallion小葱🛒 local20 g
Chinese eggplant: Substitute Japanese eggplant or globe eggplant (peeled, if using globe)
rock sugar: Substitute granulated sugar if rock sugar unavailable
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Instructions
1Cut eggplant into 3-cm batons. Steam over boiling water for 4 minutes until just pliable but still holding shape.
断生不烂
🔍 Look for High heat 4 分钟 · 4 minutesVisual: 长条略呈半透明，轻弯不断Batons look slightly translucent and bend easily without breaking
You know it's right when: 刀尖可轻松插入，略有阻力Tip of knife slides in with slight resistance
2Heat 15 ml (1 tbsp) neutral oil in a wok over medium heat. Add steamed eggplant and pan-fry gently for 2 minutes until lightly golden and surface dries.
煎干水汽
🔍 Look for Medium heat 2 分钟 · 2 minutesVisual: 茄条边缘微脆，表面哑光无水光Eggplant edges crisp lightly; surface loses shine and looks matte
You know it's right when: 无滋滋声——水分已彻底蒸发No sizzling sound — water has fully evaporated
3Push eggplant aside. Add dark soy sauce and Shaoxing wine to the hot center — let bubble 10 seconds to cook off alcohol and deepen flavor.
炝锅提香
🔍 Look for High heat 10 秒 · 10 secondsVisual: 液体剧烈嘶嘶作响，升腾带香热气Liquid sizzles vigorously and emits aromatic steam
You know it's right when: 酒精蒸汽上扬，气味清冽微冲Alcohol fumes rise sharply — sharp, clean scent
4Return eggplant to center. Add rock sugar and 90 ml (⅓ cup + 1 tbsp) warm water. Bring to gentle simmer, then cover and braise 5 minutes.
小火焖透
🔍 Look for Medium-low 5 分钟 · 5 minutesVisual: 酱汁轻沸；茄条吸汁微胀Sauce bubbles softly; eggplant absorbs liquid and swells slightly
You know it's right when: 汤汁减少约20%，能薄薄挂勺Liquid reduces by ~20% and coats spoon thinly
5Uncover, increase heat to medium. Stir gently and cook 2 more minutes until sauce is glossy, thickened, and clings to eggplant.
收汁亮油
🔍 Look for Medium heat 2 分钟 · 2 minutesVisual: 酱汁如漆光亮，锅底无余汁Sauce glistens like lacquer; no pooling liquid remains in pan
You know it's right when: 锅铲划过，酱汁留清晰痕迹Stirring leaves clear trails in sauce
Tips
- · Steaming first ensures tender texture without oil absorption.
- · Rock sugar gives superior gloss and mellow sweetness vs granulated sugar.
- · Do not stir aggressively — eggplant is delicate after steaming.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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