Fish fragrant eggplant

Fish fragrant eggplant

Tags

Chinese
Vegan

Cook

Ingredients

  • 4 Chinese eggplants
  • 4 tbsp cornstarch
  • ½ tsp salt
  • 2 tbsp distilled vinegar
  • ½ block firm tofu
  • 6 cloves garlic, finely minced
  • 2 tsp ginger, finely minced
  • 8 dried chillies, deseeded & thinly sliced
  • 2 scallions, finely chopped
  • 4 tbsp doubanjiang
  • 1 tsp ground Sichuan pepper
  • 2 tbsp Chinese black vinegar
  • 4 tbsp light soy sauce
  • 3 tsp sugar
  • 180ml water
  • 1 tablespoon cornstarch
  • 2 tablespoon water
  • Pak choi
  • Rice

Steps

  1. Drain and press the tofu. Clean and cook the rice.
  2. Cook the sichuan peppercorns in a dry pan then remove and grind in the mortar and pestle.
  3. Trim off the eggplant stems then slice into 6cm long segments and finally into batons.
  4. Place the eggplant in a bowl and add cornstarch, salt, and distilled vinegar. Toss to combine.
  5. Let stand for 10 minutes then pour out any liquid that has gathered at the bottom of the bowl.
  6. Heat oil in the frying pan, fry the eggplants until softened making sure not to overcrowd the pan.
  7. Remove eggplants and add the crumbled tofu and oil to the pan, cook until browned.
  8. Cook garlic, ginger, and dried chillies until fragrant. Add the doubanjiang and ground Sichuan pepper.
  9. De-glaze the pan/wok with soy sauce, vinegar, sugar, and water.
  10. Add back the fried eggplants and pak choi, then the cornstarch slurry.
  11. Finish with scallions and optionally, drizzle with chilli oil. Serve with rice.