Yuxiang Eggplant

🛒 Ingredients

• Chinese or Japanese Eggplant 150 g · 38 kcal
• Neutral Oil (for frying) 20 g · 180 kcal
• Garlic, minced 10 g · 15 kcal
• Ginger, minced 7 g · 6 kcal
• Scallions, chopped 10 g · 3 kcal
• Doubanjiang (Sichuan Chili Bean Paste) 10 g · 7 kcal
• Light Soy Sauce 10 g · 6 kcal
• Chinkiang Vinegar (Chinese Black Vinegar) 10 g · 2 kcal
• Granulated Sugar 10 g · 40 kcal
• Shaoxing Wine 10 g · 10 kcal
• Cornstarch 2 g · 7 kcal
• Water or Vegetable Broth 30 g · 0 kcal

👨‍🍳 Instructions

1. Cut the eggplant into bite-sized pieces; soak them in lightly salted water for 10 minutes, then drain thoroughly and pat dry to remove excess moisture.
2. Heat a wok or large pan with half of the oil over medium-high heat; add the eggplant and pan-fry until softened and slightly browned, then remove and set aside.
3. In a small bowl, whisk together light soy sauce, Chinkiang vinegar, granulated sugar, Shaoxing wine, cornstarch, and water/broth to create the sauce slurry.
4. Add the remaining oil to the wok, then add minced garlic, ginger, and half of the chopped scallions; stir-fry for 30 seconds until fragrant.
5. Stir in the Doubanjiang and cook for 1 minute until the oil turns red and fragrant, then add the fried eggplant back into the wok.
6. Pour in the prepared sauce slurry, tossing everything to coat evenly; simmer for 1-2 minutes until the sauce thickens and coats the eggplant, adjusting consistency with a splash of water if needed.
7. Garnish with the remaining chopped scallions and serve immediately with steamed rice.