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Recipe for Yu Xiang Qie Zi (Sichuan Eggplant) - 13 June 15 - 09:14

This weekend we'll be doing some chinese cooking again - so I shamelessly scanned the internet for this great recipe .
We love to eat this dish at our favorite chinese restaurant here in Nürnberg - Friends House - so this is a first for doing it ourselves :) Wish us luck:
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Yu Xiang Qie Zi (Sichuan Eggplant)
Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serve: 2

Sichuan style eggplants stir fry

Yu Xiang Qie Zi (Sichuan Eggplant)
Ingredients

2 Asian long eggplants
3 pickled red pepper (or replace with fresh Thai red peppers), finely chopped
1 tablespoon broad bean paste (Doubanjiang)
2 garlic cloves, chopped
1 tablespoon chopped ginger
2 green onions, white part and green part separately chopped
Coriander for decoration
2 tablespoons of vegetable cooking oil
1 teaspoon salt for soaking
Stir fry sauce
1 tablespoons light soy sauce
1 tablespoons black vinegar
1 tablespoon cooking wine
2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon water
Salt as needed
Instructions

Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain.
Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
Heat up 2 tablespoons of oil in wok (comparing with other ingredients, eggplants need more oil) until you can see the waves.
Add eggplants in and stir-fry until soft. Firstly the eggplants will absorb almost all the oils in the wok and then return some back after 2 or 3 minutes.
Move the eggplants out or to one side of the wok; add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma. Add doubanjiang to continue cooking for 1 minute for red oil. Then mix all the content in wok.
Stir in the sauce. Mix well and make sure the eggplants are well coated.
Move from wok, sprinkle chopped green onion and coriander leaves.
Notes

Since both doubanjiang and soy sauce contains salt. So spare your salt.

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