Fish Fragrant Eggplant鱼香茄子
Serves: 4 | Prep Time: 15min | Cook Time: 45min
Looking for a simple dish that captures hearts and minds? Look no further! The deep dark purple of the pan fried eggplant skin topped with the vibrant green of julienned scallions is sure attract hungry hungry
hippos friends and family.
Buttery eggplant presented in a chili bean and garlic sauce sautée with a splash of Chinkiang vinegar represents multiple facets of flavor that embodies Sichuan cuisine.
- peanut oil
- 1½ pounds eggplant, preferably Chinese eggplant - sliced into 3 x 1 x 1 inch sized pieces
- 2 tablespoons chili bean paste
- 3 garlic cloves - minced
- 1 tablespoons ginger - minced
- 1 cup chicken broth (~½ - ¾ of 15-ounce can)
- 2 teaspoons sugar
- 1½ tablespoon tapioca starch
- 2 teaspoon Chinkiang vinegar
- 4 scallion/green onions, white parts - quartered, split, and smashed
- 3 scallions/green onions, green parts - julienned
- 1 scallions/green onion, green parts - julienned
- Heat about 3 tablespoons of oil in a wok on high heat until hot enough to vaporize a water droplet.
- Pan fry the eggplant in batches until fully cooked and mushy looking; about five minutes per side. Add more oil if necessary.
- Remove the batch of eggplant and set aside to drain excess oil.
- Repeat from step 2 with the rest of the eggplant.
- Heat another 3 tablespoons of oil in the wok until nearly smoke point.
- Add scallion whites. Stir-fry until fragrant.
- Add chili bean paste, ginger, and garlic. Stir-fry until deliciously fragrant.
- In a small bowl, homogenize the tapioca starch in about two tablespoons of chicken broth. Set aside.
- Add chicken broth and sugar. Stir well and bring to a boil.
- Add cooked eggplant slices. Stir and then let simmer for another couple minutes or so.
- Homogenize the tapioca starch solution one last time and stir it into the broth until it has thickened.
- Rmove from heat and stir in Chinkiang vinegar and scallion greens. Careful, more vinegar is not better.
- Garnish and serve with rice! Yum~