Fish-Fragrant Eggplant
鱼香茄子
Tender eggplant in a sweet, sour, garlicky, and spicy sauce. There is no fish in it.
Serves 4
Prep 15 min
Cook 20 min
Ingredients
- 1.5 lb Chinese or Japanese eggplant, cut into thick sticks
- 1 teaspoon salt
- 4 tablespoons vegetable oil, divided
- 1 tablespoon doubanjiang (spicy bean paste)
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 green onions, sliced
Steps
Step 1. Toss the eggplant with the salt and let it sit for 15 minutes. Pat dry.
Step 2. Heat 3 tablespoons of the oil in a wok over medium-high heat. Fry the eggplant for 6 minutes, turning, until soft and golden. Remove.
Step 3. Add the remaining oil, bean paste, garlic, and ginger. Stir for 30 seconds.
Step 4. Add the soy sauce, vinegar, sugar, and water and bring to a simmer. Return the eggplant and cook for 3 minutes.
Step 5. Stir in the cornstarch mixture to thicken. Top with green onions.
Where this recipe comes from
Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.