Super EASY Doubanjiang Eggplant Stir Fry

By WoonHeng · 25 min

Ingredients

Instructions

1. Cut the eggplant into larger-than-bite-sized pieces using the roll-cut method.
2. Put the eggplant in a large bowl, rub in about 1/2 teaspoon of salt, and set aside for 5-10 minutes.
3. If a lot of moisture has come out, drain most of it but keep some so the flour sticks.
4. Lightly coat the eggplant with 2 tablespoons of flour.
5. Heat a large wok with enough oil to cover the eggplant to about 350°F (175°C).
6. Carefully drop the eggplant into the hot oil and move it with chopsticks so it cooks evenly.
7. Flash fry for about 1-2 minutes until a thin crust forms. Remove with a sieve and drain on a towel.
8. Clean the wok or pan, set it over medium heat, and add a drizzle of oil. Fry the garlic until fragrant, then stir-fry the peppers and onion for another minute until as crisp as you like.
9. Add the doubanjiang and stir to combine.
10. Add the eggplant and the remaining sauces and toss quickly. If it looks dry, add about 3-4 tablespoons of water and keep stir-frying until the flavors meld.
11. Taste and season with more doubanjiang or soy sauce, then serve immediately.

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

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