Learn How to Make Stir-Fried Spicy Garlic Eggplant
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Despite having "fish fragrance" in its name, there's no addition of fish whatsoever in stir-fried spicy garlic eggplant (鱼香茄子 yú xiāng qiézi). And while the dish's exact origins are hard to pin down but it is commonly accepted as a southern delicacy. As such, we decided to opt for a Sichuan-inspired version of this sweet and spicy eggplant medley. This wok-seared vegetable dish usually includes minced meat and a mixture of garlic, soy sauce, and ginger, for a gooey bowl of comforting and warming goodness.
Get familiar with the basics of the dish
Ingredients
1 cup minced pork 2 cups of chopped eggplant 1/3 cup minced garlic 1/3 cup minced ginger 1/2 cup chopped white onion 2 tbsp. granulated sugar 4-5 chopped Sichuan chilies 2.5tbsp Chinese yellow wine vinegar 2 tbsp Chinese dark vinegar 2 tbsp light soy sauce 1 heaped tbsp Chinese spicy soybean paste 2 tsp salt 1 tsp corn flour 1/2 cup peanut oil
Keep the dish moving and your eggplant slices whole
Put the eggplant in a pan with tepid water and bring to the boil. Simmer for 5-10 minutes until al dente. Drain and set aside.
Add the cornflour, 1 teaspoon of soy sauce, 1 teaspoon of salt, and 1 teaspoon of Chinese yellow wine vinegar to the minced pork. Mix well and set aside.
In a bowl mix the dark vinegar, remaining soy sauce, and yellow wine vinegar, and sugar to make a sauce. Set aside.
Use a wok and heat the peanut oil over medium-high heat and add ginger. Stir-fry until soft and add the pork. Stir-fry for a further few minutes until the pork is sealed and brown.
Add the soybean paste, garlic and onion to the wok. Stir-fry for a few minutes and then add the eggplant and continue to stir-fry for a few minutes to combine all the ingredients. Add the sauce mixture.
Continue to stir-fry for a few minutes until aromatic. Dish out and garnish with fresh coriander. Serve steaming hot!
Bon appetit!
READ: Mastered eggplant? Now it's time for some classic kung pao chicken.
Photos: Nicole Bonnah
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