Yu Xiang Qie Zi (Sichuan Spicy Eggplant) |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This recipe is from a restaurant in Chengdu, China. It makes a tasty Chinese dish that is a favorite of foreigners in China. Ingredients:
1 lb narrow eggplants or 1 lb round eggplant |
1 teaspoon salt |
3 tablespoons vegetable oil |
3 tablespoons light soy sauce |
2 garlic cloves, finely chopped |
1 tablespoon ginger, minced |
1 tablespoon hoisin sauce |
1 teaspoon sugar |
1 tablespoon sesame oil |
3 green onions, chopped |
2 teaspoons chili bean paste |
2 teaspoons rice vinegar |
Directions:
1. Trim the ends off the eggplants and peel them. Slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. Place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. Rinse the strips under cool water, drain, and pat them dry with paper towels.
2. In a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. Set aside.
3. Heat the vegetable oil in a wok over high heat until it is very hot. Add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. Add soy sauce mixture to the wok and stir-fry 1 additional minute. Serve with white rice.
|
|