Yu Xiang Qie Zi (Sichuan Spicy Eggplant)
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 453.59 g narrow eggplants or 453.59 g round eggplant
- 4.92 ml salt
- 44.37 ml vegetable oil
- 44.37 ml light soy sauce
- 2 garlic cloves, finely chopped
- 14.79 ml ginger, minced
- 14.79 ml hoisin sauce
- 4.92 ml sugar
- 14.79 ml sesame oil
- 3 green onions, chopped
- 9.85 ml chili bean paste
- 9.85 ml rice vinegar
directions
- Trim the ends off the eggplants and peel them. Slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. Place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. Rinse the strips under cool water, drain, and pat them dry with paper towels.
- In a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. Set aside.
- Heat the vegetable oil in a wok over high heat until it is very hot. Add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. Add soy sauce mixture to the wok and stir-fry 1 additional minute. Serve with white rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!