Braised Eggplant Strips in Sauce
Braised eggplant strips stir-fried with a savory sauce made from sweet bean sauce and broad bean paste.
Story
This dish brings soft, savory eggplant strips coated in a rich, aromatic sauce. It is a comforting home-style favorite that pairs perfectly with a steaming bowl of rice.
Ingredients
Purple long eggplant
4
Sweet bean sauce
1 tbsp
Broad bean paste
1 tbsp
Water
2 tbsp
Chopped green onion
to taste
Ginger
2 slices
Garlic
2 cloves
Instructions
1
Step 1
Wash the purple long eggplants
2
Step 2
Cut into strips and soak in cold water for a few minutes
3
Step 3
Remove the soaked eggplant strips, mix with salt, and marinate for a few minutes
4
Step 4
Squeeze out the moisture from the marinated eggplant strips; this prevents them from oxidizing and turning black
5
Step 5
Mince the garlic and chop the green onions
6
Step 6
Add 1 spoonful of bean paste and 1 spoonful of sweet bean sauce to a small bowl
7
Step 7
Add a little water and stir into a sauce, set aside
8
Step 8
Heat oil in the wok; you don't need a lot of oil
9
Step 9
Add the eggplant strips and stir-fry
10
Step 10
Stir-fry until the eggplant strips are soft and cooked, then remove from the wok
11
Step 11
Reheat fresh oil in the wok
12
Step 12
Add the chopped green onions and most of the minced garlic, stir-fry until fragrant
13
Step 13
Pour in the sauce
14
Step 14
Stir-fry the sauce over low heat until fragrant
15
Step 15
Pour in the previously cooked eggplant strips
16
Step 16
Stir-fry evenly
17
Step 17
Add water starch to thicken the sauce slightly
18
Step 18
Add the remaining minced garlic
19
Step 19
Stir-fry evenly and it is ready
20
Step 20
Finished product, delicious and goes well with rice
