Green Pepper Eggplant
This Zhejiang dish features stir-fried eggplant and green peppers tossed in a thickened savory sauce. It has a soft, fragrant, moist texture, with perfectly balanced savory and salty flavor.
Ingredients
Eggplant (peeled, washed, cut into 0.5 cm thick slices)
500g
Green chili peppers (seeded, stemmed, washed, and cut into thick strips)
A few
Soy sauce
2 tbsp
Sugar
2 tsp
Cornstarch
1 tsp
Vinegar
A pinch
Chicken bouillon powder
1 tsp
Water (for mixing the sauce)
2 tbsp
Oil
4 tbsp
Instructions
1
Step 1
Peel and wash the eggplant, then cut it into 0.5 cm thick slices; remove the seeds and stems from the green chili peppers, wash them, and cut into thick strips for later use.
2
Step 2
Combine the soy sauce, sugar, cornstarch, vinegar, chicken bouillon powder, and 2 tbsp of water into a sauce and set aside.
3
Step 3
Heat a wok over high heat, add 4 tbsp of oil, then add the eggplant slices and stir-fry a few times. Reduce to medium heat, cover the wok, and let the eggplant steam until softened. Add the green chili pepper strips, quickly stir-fry, then pour in the sauce. Stir until evenly coated, then serve.
