Spicy Eggplant Shreds
Spicy Shredded Eggplant A classic Zhejiang dish, shredded eggplant is flash-stir-fried over high heat with chili oil and shredded chili for a uniquely bold, mildly spicy flavor.
Ingredients
eggplant (trimmed, washed, cut into 4cm-long shreds)
500 g
red chili (cut into fine shreds)
2
dried chili (cut into fine shreds)
10 g
minced garlic
1 tsp
soy sauce
2 tbsp
sugar
2 tsp
Shaoxing wine
a pinch
shredded scallion
a pinch
shredded ginger
a pinch
cooking oil
4 tbsp
water
a small amount
Instructions
1
Step 1
Trim the eggplant, wash it, and cut it into 4cm-long shreds; cut the red chili and dried chili into fine shreds.
2
Step 2
Add 4 tbsp of cooking oil to a wok, heat over low heat until slightly warm, add the dried chili shreds and fry until chili oil is released, remove the dried chili shreds, and reserve the red chili oil.
3
Step 3
Continue heating the red chili oil, stir-fry the shredded scallion, shredded ginger, and red chili shreds until fragrant, add the eggplant shreds and stir-fry until cooked, then add Shaoxing wine, soy sauce, sugar, minced garlic, and a small amount of water, turn to high heat and simmer until the sauce thickens, then serve.
