Sichuan-style Eggplant

• 總時間: 6 minutes

食材

20oz eggplant

Neutral oil for frying

1/2 inch knob ginger (minced)

4 cloves garlic (minced)

3 scallions (sliced)

Salt

1 ½ tbsp Doubanjiang

3 tbsp Shaoxing wine

1/2 cup stock or water

1 tsp light soy sauce

1 tbsp Chinese black vinegar

4 tsp sugar

1 tsp cornstarch+1 tbsp water

1 tsp sesame oil

步驟

Prep ingredients by cutting eggplant into 3 inch pieces and seasoning with salt to draw out the moisture. Let that sit to dry brine while you mince garlic and ginger, and slice scallions.

Pat the eggplant dry then deep fry at 375F in batches for 3-4 minutes until lightly golden brown and the skin is bright purple.

Remove the eggplant and pour out most of the oil saving 2-3 tbsp.

On medium high heat, sauté the white portion of scallions, garlic, and ginger along with doubanjiang until fragrant(2-3 minutes).

Deglaze with Shaoxing wine and once most of the wine has evaporated, add stock/water and season with soy sauce, Chinese black vinegar, and sugar.

Bring to a simmer and add the eggplant.

Gently combine before adding a cornstarch slurry to thicken.

Once thickened, finish with sesame oil and garnish with green portion of scallion.