Chinese Stir Fried Eggplant With Garlic And Chili 1771705729168 Ghk2

Ingredients

• 2 large Chinese Eggplant
• 4 tablespoons Vegetable Oil
• 5 cloves, minced Garlic
• 1 tablespoon, minced Fresh Ginger
• 3 sliced Thai Bird's Eye Chilies
• 1.5 tablespoons Doubanjiang (Spicy Bean Paste)
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Chinkiang Black Vinegar
• 1 teaspoon Sugar
• 1 teaspoon Cornstarch
• 2 stalks, chopped Green Onions
• 0.25 cup Water

Instructions

1. 1

   Cut the eggplant into long batons (about 3 inches long) and soak them in salted water for 10 minutes to prevent browning and reduce oil absorption.

2. 2

   Drain the eggplant and pat thoroughly dry with paper towels.

3. 3

   Whisk together the soy sauce, black vinegar, sugar, water, and cornstarch in a small bowl to create the stir-fry sauce.

4. 4

   Heat 3 tablespoons of oil in a wok over high heat; add eggplant and stir-fry until softened and slightly charred, then remove and set aside.

5. 5

   Add the remaining 1 tablespoon of oil to the wok. Lower heat to medium and sauté the garlic, ginger, and chilies until fragrant.

6. 6

   Add the Doubanjiang to the aromatics and stir for 30 seconds until the oil turns red.

7. 7

   Return the eggplant to the wok and pour the prepared sauce over the mixture.

8. 8

   Toss everything together for 1-2 minutes until the sauce thickens and coats the eggplant evenly; garnish with green onions and serve.