Yu Xiang Fish-Fragrant Eggplant

Chinese · 30 min · vegetarian, vegan, dairy-free

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Ingredients

• 500 g Chinese eggplant
• 2 tbsp doubanjiang (fermented chili bean paste)
• 4 cloves, minced garlic
• 1 inch, minced fresh ginger
• 3, sliced scallions
• 2 tbsp black rice vinegar
• 1.5 tbsp sugar
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 4 tbsp neutral oil

Method

1. Cut the eggplant into thick batons and soak in salted water 5 minutes, then pat dry.
2. Shallow-fry the eggplant in 3 tbsp oil over medium-high heat for 6 minutes until soft and browned; set aside.
3. Whisk vinegar, sugar, soy sauce, cornstarch, and 3 tbsp water into a sauce.
4. Add remaining oil and fry the doubanjiang, garlic, and ginger for 1 minute until the oil reddens.
5. Return the eggplant and pour in the sauce, tossing 2 minutes until thick and glossy.
6. Finish with scallions off the heat.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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