Tricks to Making the Best Eggplant Stir Fry (豆角烧茄子)

By Souped Up Recipes · 25 min

Ingredients

Instructions

1. Cut the eggplant into 3-inch strips. Rub them with 1/2 tsp salt and leave for 15 minutes. Then squeeze out the moisture, rinse off the salt, drain and squeeze again.
2. Mix the soy sauce, oyster sauce, dark soy sauce, white pepper, tapioca starch and 1/3 cup water in a bowl until smooth. Set aside.
3. Heat 3 tbsp oil in a wok and sauté the long beans over medium heat for a few minutes until soft. Remove them and leave the oil in the wok.
4. Arrange the eggplant strips on a plate with the skin side facing down. Slide them into the wok skin side down and cook over medium-high heat for 2 minutes. Turn off the heat and remove the eggplant.
5. Add the garlic, ginger, diced bird's eye chilies, fermented black beans (if using) and Sichuan dou ban jiang to the wok. Stir over low heat until fragrant.
6. Return the long beans and eggplant to the wok, pour in the sauce, and stir over low heat for a couple of minutes until thickened.
7. Serve with white rice.

Summarized from Souped Up Recipes's video. Watch it for the details.

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