Wednesday, January 25, 2012

China: Zesty Eggplant (Yu Xiang Qie Hua)

750 g young eggplants
20 g scallions (or leeks), minced
20 g fresh ginger, minced
2-3 garlic cloves, minced
1 tsp chili black bean sauce (or more to taste)
1 tsp sugar
1 tsp black rice vinegar
1 tsp soy sauce
1 tsp rice wine
1 tsp corn starch, dissolved in 1 tbsp water
vegetable oil for frying

Peel the eggplant and cut lengthwise into 2 cm thick slices. On one side, make two deep diagonal incisions. Then cut eggplant into 2 cm wide pieces, crosswise. Mix together sugar, vinegar, soy sauce, rice wine, salt, and cornstarch. Working in batches if necessary, heat about 2 tbsp oil in a wok or skillet over medium-high heat. Add eggplant and cook until golden brown, adding more oil if necessary. Drain on paper towels. Heat 1 tbsp oil in the same wok or skillet. Add bean paste, ginger, and garlic, and stir-fry 30 seconds. Add sauce and stir-fry for 30 seconds. Add eggplant and reheat, stirring, for 30 seconds. Add scallions and serve.

(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)

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