Sauce-Braised Eggplant
Braised eggplant in a savory bean-paste sauce, made with eggplant, red chili peppers, doubanjiang (broad bean paste), minced ginger, and light soy sauce.
Ingredients
eggplant
200 g
red chili pepper
30 g
doubanjiang (broad bean paste)
20 g
minced ginger
1 g
light soy sauce
5 g
minced garlic
8 g
cornstarch
5 g
Instructions
1
Step 1
Prepare all the ingredients.
2
Step 2
Cut the eggplant into strips.
3
Step 3
Coat the eggplant strips evenly with a thin layer of cornstarch.
4
Step 4
Deep-fry until golden brown, then remove and drain.
5
Step 5
Prep the aromatics: finely chop the garlic and ginger, and julienne the red chili pepper.
6
Step 6
After frying the eggplant, leave a little oil in the pan and stir-fry the doubanjiang until fragrant.
7
Step 7
Add the garlic and ginger and stir-fry briefly to release their aroma.
8
Step 8
Add the fried eggplant and toss to coat evenly in the sauce.
9
Step 9
Pour in the light soy sauce and stir well to combine.
10
Step 10
Add the chili strips and toss until evenly distributed.
11
Step 11
Add a splash of stock or water and stir-fry for 1–2 minutes, then it's ready to serve.
12
Step 12
The finished dish is rich with savory sauce aroma and pairs perfectly with steamed rice.
