Spicy Garlic Eggplant packed with flavors - 香气十足的鱼香茄子

By WoonHeng · 30 min

Ingredients

Instructions

1. Put the dried chilies in a small pot with 1 cup of water, enough to cover them, and bring to a rolling boil. Cook until soft, then drain and chop them into tiny bits, about 1 tablespoon.
2. Cut the eggplant into 2-inch chunks. Heat about 1 cup of oil in a small deep pot to 375°F (190°C).
3. Fry the eggplant for 1 minute, then remove and drain on paper towels.
4. Heat a drizzle of oil in a non-stick pan over medium heat. Add the mashed tofu and pan-fry until golden brown, then push it to one side.
5. Add another swirl of oil, then sauté the chili, ginger and garlic until fragrant, about 1 minute.
6. Add the partly cooked eggplant and season with soy sauce, sugar, vinegar and cooking wine, then toss quickly to combine.
7. Gradually add the water and cornstarch mixture and stir to combine.
8. Simmer until the sauce thickens and the eggplant is fork-tender. Add more salt or soy sauce if needed.
9. Transfer to a serving bowl and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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