Yummy eggplant stir-fry, a classic sichuan dish.
|625 g||chinese eggplant|
|2||fresh shiitake mushrooms (or use dry; soak for 30 minutes in warm water)|
|2||sweet peppers (long or bell), cut into chunks|
|5 (or to taste)||dried red chili (or substitute thai chilies)|
|2 tbsp||light soy sauce|
|1 tbsp||dark soy sauce (or tamari)|
|2 tbsp||oyster sauce|
|2 tbsp||rice vinegar (or white vinegar)|
|3 tbsp||brown sugar|
|1/2 tbsp||ground bean sauce (or hoisin)|
|2 tsp||corn starch|
|1 tbsp||shaoxing cooking wine (or mirin)|
|1 tsp||sesame oil|
- Cut eggplant into two-inch long pieces, then quarter those pieces length-wise so you have long, 2-inch pieces.
- Steam eggplant for 15 minutes
- Cut mushrooms and peppers into large chunks
- Mince about 1/4 of the sweet peppers, as well as the garlic, ginger, green onion, and dried red chilies.
Put veggies into three separate bowls for stir-frying
- Sweet pepper chunks and mushrooms
- Green onions
- Remaining veggies (including minced sweet pepper)
- Mix the sauce ingredients together
- When the eggplants have finished steaming, remove them, and place in a colander so they can drain.
- Dry out your wok (if you steamed in it) and heat it on high until it reaches 300-350 F
- Add 2 tsp vegetable oil (corn, peanut, ..), heat until shimmering
- Add minced veggie (aromatics) plate and cook for about 30-45 seconds
- Add mushrooms and some of the green onions and cook about 30 seconds
- Add sweet pepper chunks, cook about 60 seconds
- Add sauce, cook until boiling
- Add eggplant, cook for about 1 minute
- Add 1 tsp sesame oil to finish
- Plate and garnish with remaining green onion
- If using western eggplants, remove some of the skin (it’s thicker) and some of the seeds.