Sichuan Yu Xiang Eggplant with Chili Bean Paste

What you need

• 450 g (1 lb) long Chinese eggplants, about 3
• 2 tsp fine sea salt
• 750 ml (3 cups) water, for soaking
• 375 ml (1 1/2 cups) vegetable oil, for shallow frying
• 4 tbsp potato starch, or cornstarch, for coating
• 1 1/2 tbsp Sichuan chili bean paste, doubanjiang
• 3 cloves garlic, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 2 spring onions, thinly sliced, whites and greens kept apart
• 120 ml (1/2 cup) unsalted stock, or water
• 1 tbsp sugar
• 1 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 1/2 tsp potato starch, for the sauce

Method

Restated from the original video

1. 1

   Whisk the stock, sugar, soy sauce, vinegar and 1/2 tsp starch in a small bowl. Set the sauce aside.

2. 2

   Cut the eggplant into 8 cm (3 in) sections, then cut each section lengthwise into wedges about 1.5 cm (1/2 in) thick.

3. 3

   Dissolve the salt in the water, add the eggplant and leave to soak for 15 min. Drain and pat dry.

4. 4

   Heat the oil in a wok to 190 °C (375 °F).

5. 5

   Toss the eggplant in the 4 tbsp starch to coat it thinly.

6. 6

   Fry in batches, turning now and then, until the edges are golden and the skin looks glossy and wrinkled, 3-4 min. Drain on paper towel.

7. 7

   Pour the oil out of the wok, keeping 1 tbsp behind.

8. 8

   Set the wok over low heat and stir-fry the chili bean paste until the oil turns red and fragrant, about 30 seconds.

9. 9

   Add the garlic, ginger and the whites of the spring onions and stir-fry until fragrant, about 30 seconds.

10. 10

    Stir the sauce again, pour it in and let it bubble until it thickens, about 30 seconds.

11. 11

    Fold in the eggplant gently and simmer until it is glazed and has soaked up the sauce, about 2 min.

12. 12

    Scatter the green spring onions over and serve at once with steamed rice.

Imported from vietworldkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.