Eggplant Stir-Fried with Five-Flavor Sauce

Name: Eggplant Stir-Fried with Five-Flavor Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1-2 eggplant; 1 green pepper; 1 red pepper; 2 taels (about 80g) chicken tenderloin; 1 scallion; 4 cloves garlic; 1 slice ginger; 2 tbsp doubanjiang (chili bean paste); 1 tbsp salad oil; 1/2 tbsp sesame oil; to taste cooking oil (for frying); 1 tbsp cooking wine (marinade); 1 tbsp salad oil (marinade); 1 tbsp cornstarch (marinade); 1 portion egg white (marinade); a pinch salt (marinade); a pinch white pepper (marinade); 1 tbsp cooking wine (sauce); 1 tbsp sugar (sauce); 2 tbsp chicken broth (sauce); 1.5 tbsp light soy sauce (sauce); 1.5 tbsp vinegar (sauce); 1.5 tbsp cornstarch slurry (sauce)

A vibrant Zhejiang dish with a sweet, refreshing flavor that leaves a lingering aroma on the palate.

35 min

Easy

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Eggplant Stir-Fried with Five-Flavor Sauce

Ingredients

eggplant 1-2

green pepper 1

red pepper 1

chicken tenderloin 2 taels (about 80g)

scallion 1

garlic 4 cloves

ginger 1 slice

doubanjiang (chili bean paste) 2 tbsp

salad oil 1 tbsp

sesame oil 1/2 tbsp

cooking oil (for frying) to taste

cooking wine (marinade) 1 tbsp

salad oil (marinade) 1 tbsp

cornstarch (marinade) 1 tbsp

egg white (marinade) 1 portion

salt (marinade) a pinch

white pepper (marinade) a pinch

cooking wine (sauce) 1 tbsp

sugar (sauce) 1 tbsp

chicken broth (sauce) 2 tbsp

light soy sauce (sauce) 1.5 tbsp

vinegar (sauce) 1.5 tbsp

cornstarch slurry (sauce) 1.5 tbsp

Instructions

Step 1

Wash the eggplant, remove the stem, cut lengthwise, then cut into chunks, and make three slits in each chunk while keeping the ends attached.

Step 2

Remove the seeds and stems from the green and red peppers, then slice them.

Step 3

Cut the chicken into thin, long slices, add the marinade ingredients, and marinate briefly.

Step 4

Cut the scallion into segments, slice the garlic, and crush the ginger slices.

Step 5

Heat the oil, add the eggplant, green pepper, red pepper, and chicken slices in sequence, blanch briefly in the hot oil, then drain and set aside.

Step 6

Remove the excess oil from the wok, stir-fry the garlic slices until golden brown, remove the garlic slices, add the salad oil and doubanjiang, stir-fry the ginger and scallions until fragrant, then add the reserved ingredients from step 5 along with the garlic slices, pour in the sauce mixture, stir to combine, drizzle with sesame oil, and serve.