Chinese Sichuan Yuxiang Eggplant with Rice

Ingredients

• 2 large Chinese eggplants, cut into finger-length batons
• 1 1/2 cups cooked rice, for serving
• 5 tbsp neutral oil, divided
• 2 tbsp doubanjiang or chili bean paste
• 3 tbsp soy sauce
• 2 tbsp Chinese black vinegar
• 1 tbsp sugar
• 1 tbsp cornstarch mixed with 3 tbsp water
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 4 scallions, sliced
• 1/2 cup water or stock
• Salt and black pepper

Steps

1. Toss the eggplant batons with 1 teaspoon salt and leave them in a colander for 15 minutes, then squeeze gently and pat completely dry.
2. Whisk the soy sauce, vinegar, sugar, and water together into the yuxiang sauce and set it aside within reach of the stove; once the pan is hot there is no time to measure.
3. Heat 4 tablespoons of the oil in a wok over medium-high heat and fry the eggplant in two batches for 5 to 6 minutes each, turning, until browned and completely collapsed.
4. Eggplant drinks oil at first and gives it back as it softens, so resist adding more when the pan looks dry after a minute.
5. Lift the eggplant onto a rack to drain. Add the remaining oil to the wok and fry the doubanjiang over medium heat for 1 minute, until the oil turns red.
6. Add the garlic and ginger for 30 seconds, then pour in the sauce and bring it to a boil.
7. Stir the cornstarch slurry and pour it in, stirring constantly, and cook for 30 to 60 seconds until the sauce turns glossy and thick enough to coat a spoon.
8. Return the eggplant, toss for 30 seconds to coat, fold in the scallions, and serve at once over rice.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.