Eggplant with Garlic Sauce (Yu Xiang Qie Zi)

Name: Eggplant with Garlic Sauce (Yu Xiang Qie Zi)
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lbs Chinese eggplant, cut into 3-inch batons; 2 tbsp doubanjiang (spicy fermented bean paste); 5 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp black rice vinegar; 1 tbsp granulated sugar; 1 tbsp light soy sauce; 1/4 cup vegetable oil

Silky Sichuan eggplant in a fragrant sweet, sour, and spicy garlic sauce known as fish-fragrant flavor.

30 minutes

Serves 4

Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Soak the eggplant batons in lightly salted water for 10 minutes to prevent oxidation, then drain and pat completely dry.

2
Stir together the vinegar, sugar, soy sauce, and 1/4 cup water in a bowl to make the yu xiang sauce, then set aside.
3
Heat the vegetable oil in a wok over medium-high and fry the eggplant for 5 to 6 minutes, turning often, until deeply golden and meltingly soft; remove to a plate.
4
In the same oil, add the doubanjiang and stir-fry for 1 minute until the oil turns red and fragrant, then add the garlic and ginger and cook 30 seconds more.
5
Return the eggplant to the wok, pour in the sauce, and simmer for 2 to 3 minutes until the liquid reduces and coats the eggplant in a glossy glaze.
6
Taste and adjust the sweet-sour balance, then serve hot over steamed rice.

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