INGREDIENTS:
- 2 Asian long eggplants
- 3 pickled red pepper (or replace with fresh Thai red peppers), finely chopped
- 1 tablespoon broad bean paste (Doubanjiang)
- 2 garlic cloves, chopped
- 1 tablespoon chopped ginger
- 2 green onions, white part and green part separately chopped
- Coriander for decoration
- 2 tablespoons of vegetable cooking oil
- 1 teaspoon salt for soaking
- Stir fry sauce
- 1 tablespoons light soy sauce
- 1 tablespoons black vinegar
- 1 tablespoon cooking wine
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 tablespoon water
- Salt as needed
INSTRUCTIONS:
- Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain.
- Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
- Heat up 2 tablespoons of oil in wok (comparing with other ingredients, eggplants need more oil) until you can see the waves.
- Add eggplants in and stir-fry until soft. Firstly the eggplants will absorb almost all the oils in the wok and then return some back after 2 or 3 minutes.
- Move the eggplants out or to one side of the wok; add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma. Add doubanjiang to continue cooking for 1 minute for red oil. Then mix all the content in wok.
- Stir in the sauce. Mix well and make sure the eggplants are well coated.
- Move from wok, sprinkle chopped green onion and coriander leaves.
Source: China Sichuan Food
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