Restaurant style Yu Xiang Eggplant 鱼香茄子

Ingredients

1 ½ lbs Eggplant

½ Bell pepper

1 tbsp Chopped garlic

1 tbsp Chopped ginger

1 Green onion

½ tbsp PiXiang DouBanJiang

1 tbsp Oil

2 tbsp Corn starch

Oil for deep frying

¼ tsp Sea salt

1 tsp Sugar

1 tbsp Light soy sauce

2 tbsp Chinese black vinegar

1 tbsp Oyster sauce

1 tbsp Ketchup

¼ tsp White pepper powder

¼ cup Water

1 ½ tbsp Corn starch

⅓ cup Water

Directions

Step 1

Cut eggplant and pepper into strips. Chop garlic, ginger and the green onion.

Step 2

Mix the sauce by combining salt, sugar, light soy sauce, oyster sauce, ketchup, white pepper powder and water. whisk to combine and set aside.

Step 3

Dust the strips of eggplant with 2 tbsp corn starch. Toss to coat each strip.

Step 4

Heat up an oil for deep fry over medium high heat. When small bubbles starts rising from the bottom of the pan to to top, the oil should be ready. Carefully put all the eggplant into the oil and fry for 2-3 min. Stirring occasionally so each strip will cook evenly. Then take out the eggplant put of the oil and set aside.

Step 5

Then pour most of the oil out and keep about a tablespoon in the wok. Turn the heat back to medium high and add the chopped ginger, garlic and whites of the green onion. Stir fry for 30sec. Add the sichuan pixiang dou ban chilli paste and stir fry that for another 30sec.

Step 6

Add in the sauce we make earlier and bring that to simmer. Toss the fried eggplant and peppers in and stir fry with the sauce for another minute. Pour in the corn starch slurry, stir fry to mix until the sauce clings on the vegetables and becomes glossy.

Step 7

Sprinkle in the green part of the green onion and serve immediately.