Fish-Fragrant Eggplant
A Sichuan-style eggplant dish with crispy fried eggplant strips coated in a glossy savory-sweet and tangy sauce, especially good served hot with rice.
Ingredients
- 3 eggplants
- 50 g cornstarch
- 500 g vegetable oil
- 20 g garlic
- 20 g doubanjiang
- 20 g light soy sauce
- 10 g dark soy sauce
- 10 g oyster sauce
- 20 g aged vinegar
- 20 g white sugar
- 400 g water
- 10 g starch
- 20 g chopped scallions
Steps
- 1
Wash 3 eggplants, about 600 g total, and cut them into strips about the thickness of a thumb.
- 2
Sprinkle with 50 g cornstarch and toss evenly to coat.
- 3
Heat 500 g oil to about 350°F (180°C), add the eggplant strips, and fry over high heat, then medium heat, then high heat again until golden brown and crispy. Remove.
- 4
Leave 10 g oil in the wok, add 20 g minced garlic and 20 g doubanjiang, and bloom in oil until the red oil comes out.
- 5
In a small bowl, mix together 20 g light soy sauce, 10 g dark soy sauce, 10 g oyster sauce, 20 g aged vinegar, 20 g white sugar, 400 g water, and 10 g starch. Pour into the wok and cook until slightly thickened.
- 6
Add the fried eggplant strips.
- 7
Stir-fry evenly, then turn off the heat.
- 8
Add 20 g chopped scallions and serve.
- 9
Serve while hot for a crisp exterior, soft interior, and a pleasantly sweet-sour flavor.
- 10
Serve with rice for a perfect rice dish.
- 11
If you like rice with a topping, spoon the eggplant and sauce over the rice.
Tips
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