Spicy Sichuan Eggplant Stir-fry (for serving over rice).
Rice FoundationIngredients
- 3 eggplants.
- 1-2 tablespoons of doubanjiang (fermented broad bean paste).
- 1.5 tablespoons of soy sauce.
- 1 tablespoon of oyster sauce.
- 1-2 tablespoons of honey or oligosaccharide syrup.
- 1/3 tablespoon of minced ginger.
- 1 green onion stalk.
- A small amount of chili peppers (specifically, green chilies or red chilies).
- Use a moderate amount of cooking oil.
Instructions
Cut the eggplant in half lengthwise, then slice each half into crescent-shaped pieces about 1 cm thick.
In a bowl, combine soy sauce, doenjang (Korean fermented soybean paste), oyster sauce, honey, and minced ginger. Mix well to create the marinade.
Heat some oil in a pan and add finely chopped green onions. Sauté them until fragrant to create scallion-infused oil.
Add the sliced eggplant and stir-fry until it becomes tender.
Push one side of the eggplant slices to the edge of the pan, leaving a space in the center. Pour the sauce into that empty space and let it sizzle for a moment. Then, stir-fry the eggplant with the sauce until everything is evenly coated.
Finally, add chili peppers according to your preference to enhance the spicy flavor and complete the dish.