Total Time
Prep 10 mins
Cook 15 mins

Ingredients Nutrition


  1. Mix bean paste, soy sauce, dry sherry, vinegar, sugar and Szechuan peppercorns in one bowl.
  2. Mix cornstarch, water and sesame oil in another bowl.
  3. Heat Wok until hot, add oils and heat until the oil streams freely on the side of the wok.
  4. Add eggplant to the wok and toss until coated with oil.
  5. Cook until it's soft and golden brown (about 6 minutes).
  6. Add sauce and cook for 3 seconds.
  7. Add starch mixture and cook until the starch turns translucent.
  8. Serve with Rice.
Most Helpful

Recipe derived from the Key to Chinese Cooking by Irene Kuo

drhousespcatcher December 08, 2006

A fantastic version - very fragrant and complex taste. Highly recommended for those who like spicy eggplant.

R Schlei January 18, 2001