Szechwan Eggplant with Hot Bean Sauce
1 min readThe classic flavors of this Chinese vegetarian dish meld and taste even more pronounced the next day.
Serves 4
Ingredients
5 tablespoons oil for stir-frying
2 Chinese eggplants, chopped into tiny pieces
2 teaspoons soy sauce
1 ⁄2 teaspoon black rice vinegar
1 ⁄2 teaspoon sugar
1 teaspoon dark soy sauce
1 ⁄4 teaspoon salt
1 tablespoon chopped ginger
1 garlic clove, chopped
1 teaspoon hot bean sauce
1 ⁄4 cup chicken stock or broth
1 ⁄4 teaspoon sesame oil
2 green onions, chopped into thirds
1. Mix together the soy sauce, black rice vinegar, sugar, dark soy sauce, and salt. Set aside.
2. Add 4 tablespoons oil to a preheated wok or skillet. When oil is hot, add the eggplant. Stir-fry about 5 minutes, until the eggplant is soft. Gently press the eggplant with a spatula to remove any excess oil. Remove from the wok.
3. Remove the oil from the wok, and wipe the wok clean with a paper towel. Add 1 tablespoon of oil back into the wok. When the oil is hot, add the ginger, garlic, and hot bean sauce and stir-fry briefly. Add the sauce and the chicken stock. Bring to a boil. Add the eggplant back to the wok, and stir-fry until the sauce is nearly gone.
4. Add the sesame oil and green onions. Give the dish a final stir.
