Ingredients
| Qty | UM | Ingredient | Notes |
|---|---|---|---|
| 1 1/2 | lb | Chinese eggplants | 680g or 3 large |
| 1½ | tbsp | Sichuan chile bean paste | |
| 1½ | tbsp | finely chopped garlic | |
| 1 | tbsp | finely chopped ginger | |
| 10 | tbsp | hot stock or water | 150ml |
| 1 | tbsp | superfine sugar | |
| 1 | tsp | light soy sauce | |
| 1 | tbsp | potato (or corn) starch | mixed with 1 tbsp cold water (roux) |
| 1 | tbsp | Chinkiang vinegar | |
| 6 | tbsp | thinly sliced scallion greens | |
| 5 | tbsp | Cooking oil, for deep-frying | |
| 1 | tbsp | Salt |
Instructions
Cut and Salt Eggplants
- Cut into batons, about 1 inch (2cm) thick and 4 inches (7cm) long.
- Sprinkle with salt, mix well and set aside for at least 30 minutes.
- Rinse the eggplant, drain well and pat dry with paper towels.
Fry Eggplant
- Heat the deep-frying oil to around 390°F (200°C) (hot enough to sizzle vigorously around a test piece of eggplant).
- Add the eggplant, in two or three batches, and
- deep-fry for about 3 minutes, until tender and a little golden.
- Drain well on paper towels and set aside.
Stir-fry Chili Base
- Carefully pour off all but 3 tbsp oil from the wok and return to medium heat.
- Add the chile bean paste and stir-fry until the oil is red and fragrant: take care not to burn the paste (move the wok away from the burner if you think it might be overheating).
- Add the garlic and ginger and stir-fry until they smell delicious.
- Add in the stock (or water), sugar and soy sauce.
Boil With Eggplant
- Bring to a boil, then add the eggplant, nudging the batons gently into the sauce so they do not break apart.
-
Simmer for a minute or so to allow the eggplant to absorb the flavors.
- Mix potato starch with water and add gradually, in about three stages, enough to thicken the sauce
- Add vinegar and most scallion greens, and stir
Scatter over the remaining scallion greens and serve.