Chinese Eggplant with Garlic Sauce
A classic, savory, and aromatic stir-fried eggplant dish featuring a rich, umami-packed garlic sauce, commonly known as 'fish-fragrant' eggplant without the fish.
Imported from Website by Red House Spice View original
Ingredients
- 500 g Eggplant (cut into strips)
- 3 tbsp Vegetable Oil (divided)
- 4 Garlic (minced)
- 1 Ginger (minced)
- 2 Scallion (white and green parts separated, finely chopped)
- 1 tbsp Doubanjiang (fermented spicy bean paste)
- 1 tbsp Soy Sauce
- 1 tbsp Chinese Black Vinegar
- 1 tsp White Sugar
- 2 tbsp Water
- 1 tsp Cornstarch (dissolved in 1 tbsp water)
- 1 tsp Sesame Oil
Instructions
- 1
Cut the eggplant into sticks. Toss with a little salt and set aside for 15 minutes to draw out excess moisture. Pat dry.
- 2
Prepare the sauce by mixing soy sauce, black vinegar, sugar, water, and cornstarch mixture in a bowl.
- 3
Heat 2 tablespoons of oil in a wok or frying pan over medium heat. Fry the eggplant until soft and lightly browned. Remove and set aside.
- 4
In the same pan, add the remaining tablespoon of oil. Add the minced garlic, ginger, the white parts of the scallion, and doubanjiang. Stir-fry until fragrant.
- 5
Return the eggplant to the pan. Pour in the sauce mixture and stir quickly to coat all the eggplant pieces evenly.
- 6
Garnish with the green parts of the scallion and drizzle with sesame oil before serving.
