Eggplant with Garlic Sauce (Yu Xiang Qie Zi)
Silky Sichuan eggplant in a fragrant sweet, sour, and spicy garlic sauce known as fish-fragrant flavor.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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