Name: Fish-Fragrant Eggplant
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 3-4
Ingredients: 2 long Chinese eggplants (about 600g), cut into finger-sized strips; 2 tablespoons Sichuan doubanjiang (chili bean paste); 3 tablespoons vegetable oil; 3 cloves garlic, minced; 2 tablespoons ginger, finely minced; 2 green onions, white parts minced, green parts sliced for garnish; 2 tablespoons Shaoxing wine; 1 tablespoon light soy sauce; 2 teaspoons black vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Prepare the eggplant

Cut the eggplants into finger-sized strips about 3 inches long. Optionally, soak in salted water for 15 minutes to reduce bitterness, then drain and pat dry thoroughly with paper towels.
Make the sauce

In a small bowl, combine the Shaoxing wine, soy sauce, black vinegar, sugar, salt, and white pepper. Mix well and set aside.
Fry the eggplant

Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. When hot, add the eggplant and stir-fry for 6-8 minutes until soft and slightly golden. Remove from the wok and set aside.
Create the aromatic base

Add the remaining oil to the wok. When hot, add the doubanjiang and stir-fry for 30 seconds until the oil turns red. Add the minced garlic, ginger, and white parts of green onions. Stir-fry for 1 minute until fragrant.
Combine and thicken

Return the eggplant to the wok and stir to combine with the aromatics. Pour in the prepared sauce and stir to coat the eggplant. Bring to a simmer, then add the cornstarch slurry. Stir continuously until the sauce thickens and becomes glossy, about 1-2 minutes.
Finish and serve

Turn off the heat and transfer to a serving plate. Garnish with the sliced green onion tops. Serve hot with steamed rice.

Fish-Fragrant Eggplant

Ingredients

Instructions

Nutritional Information