Yu Xiang Eggplant
Zhejiang-style dish: eggplant is cut into chunks and deep-fried until tender, then stir-fried with doubanjiang (broad bean paste) and fish-fragrant sauce, and finished with a starch-thickened glaze.
Ingredients
eggplant (peeled, scored with a cross-hatch pattern, cut into chunks)
250 g
Pixian doubanjiang (Sichuan broad bean chili paste)
50 g
minced scallion, ginger, and garlic
to taste
sugar
to taste
soy sauce
to taste
vinegar
to taste
clear broth
to taste
water starch slurry
to taste
Instructions
1
Step 1
Peel the eggplant, score a shallow cross-hatch pattern on the surface, cut it into chunks, then deep-fry until soft.
2
Step 2
In a separate wok, heat a little oil and stir-fry the doubanjiang until fragrant. Add the minced scallion, ginger, and garlic, then add the sugar, soy sauce, vinegar, and clear broth. Add the fried eggplant and simmer until the sauce is reduced. Thicken with the water starch slurry to finish.
