Home-style Eggplant
A Yunnan-style home-cooked dish, spicy and flavorful.
Ingredients
Eggplant (peeled, washed, and cut into strips 4 cm long and 1 cm thick)
500 g
Green garlic (washed and cut into segments)
2
Green chili peppers (cut into small pieces)
3
Soaked wood ear mushrooms
50 g
Doubanjiang (broad bean paste)
1 tbsp
Soy sauce
1 tbsp
Salt
to taste
MSG
to taste
Cornstarch slurry
1 tbsp
Chili oil
1 tbsp
Oil (used in two batches)
7 tbsp
Instructions
1
Step 1
Peel and wash the eggplant, then cut it into strips 4 cm long and 1 cm thick. Wash and cut the green garlic into segments. Cut the green chili peppers into small pieces.
2
Step 2
Heat a wok over high heat, add 4 tbsp of oil, pour in the eggplant strips and stir-fry a few times, add salt, and continue to cook until the moisture from the eggplant strips is mostly evaporated. Remove and drain off the oil, then set aside.
3
Step 3
Return the wok to the heat, add 3 tbsp of oil, stir-fry the doubanjiang until fragrant, then add the green garlic segments, wood ear mushrooms, and green chili pepper pieces and stir-fry until aromatic. Add the eggplant strips, season with soy sauce, thicken with the cornstarch slurry, drizzle in the chili oil, stir well to combine, and serve.
