Spicy Eggplant
1 min readserves 2 to 3
This dish stimulates the stomach and the spleen as well as the functions of digestion, and thus improves the appetite.
1½ tablespoons (23 grams) cornstarch
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) cooking oil, or water
2 cups (400 grams) eggplant, peeled and cut into 2-inch-long (4- centimeter-long) strips
1 teaspoon (5 milliliters) sesame oil
1 scallion, chopped
2 teaspoons (10 grams) grated ginger
3 garlic cloves, peeled and crushed
3 teaspoons (15 grams) chili paste
2 teaspoons (10 grams) black bean paste
2 teaspoons (10 milliliters) cooking wine
2 tablespoons (30 milliliters) soy sauce
1 teaspoon (5 grams) sugar
1 teaspoon (5 milliliters) vinegar
Salt to taste Blend the cornstarch with 2 tablespoons (30 milliliters) of water in a cup or small bowl and set aside. Heat the cooking oil, or water if you prefer, in a wok or frying pan. Addthe eggplant and stir-fry for 5 minutes until it is soft (10 minutes if you are using water). Transfer to a dish and set aside. Place the sesame oil in the wok or frying pan and reheat the pan. Add the scallion, ginger, garlic, and chili paste. Stir for a few seconds, until the ingredients give off their aroma, then add the black bean paste, cooking wine, soy sauce, sugar, and vinegar. Stir quickly, then add the eggplant together with the cornstarch, stirring until thoroughly combined. Sprinkle with salt to taste. Turn off the heat. Transfer to a serving bowl or platter and serve.
