Yu Xiang Qie Zi (Sichuan-Style Braised Eggplant)

source

Tips

• good as a topping for Biang Biang noodles

Ingredients

• Salt
• 3-4 Chinese eggplants
• 3 tbsp white vinegar or rice wine vinegar
• 2 small, hot chilies (such as Bird’s eye)
• 2 tbsp Shaoxing
• 1 tbsp sugar
• 2 tsp soy sauce
• 1 tbsp Chinkiang black vinegar (or balsamic vinegar)
• 1 1/4 tsp cornstarch
• 3 tbsp vegetable oil
• 4 tsp minced fresh ginger
• 4 tsp minced garlic (about 4 medium cloves)
• 4 scallions, whites thinly sliced, greens cut into 1cm segments
• 2 tbsp doubanjiang
• cilantro for garnish

Instructions

1. Combine 1/2 cup salt with 2 liters of water, soak eggplants in it for 20 min.
2. Heat white vinegar until simmering, pour over sliced chilies. Cool for 5 min., add wine, sugar, soy sauce, chinkiang vinegar. Stir in cornstarch until dissolved
3. Cook eggplants in wok and remove.
4. Cook ginger, garlic, scallion in hot wok (ca. 30 s), add doubanjiang (ca. 30 s), add egplant back. Add chili sauce and cook until thickend (ca 1-3 min). Serve, garnish with cilantro.