Description
A delicious and spicy dish featuring eggplant cooked in a rich Sichuan sauce.
Ingredients
Scale
- 2 medium eggplants, cut into strips
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons doubanjiang (Sichuan chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup water
- 2 green onions, chopped
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the minced garlic and ginger, sautéing until fragrant.
- Stir in the doubanjiang and cook for another minute.
- Add the eggplant strips and stir-fry until they begin to soften.
- Pour in the soy sauce, rice vinegar, sugar, and water, stirring to combine.
- Cover the pan and let it simmer for about 10 minutes, or until the eggplant is tender.
- Uncover and cook for an additional 2-3 minutes to thicken the sauce.
- Garnish with chopped green onions before serving.
Notes
- For a spicier dish, add more doubanjiang.
- Serve with steamed rice for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Sichuan Eggplant, Eggplant Recipe, Chinese Cuisine