Sichuan eggplant

Sichuan eggplant

Tags

Chinese
Eggplant

Cook

Ingredients

  • 4 chinese eggplants
  • 1 block tofu
  • 1 red pepper, finely chopped
  • 1 tbsp doubanjiang
  • 4 garlic cloves , chopped
  • 1 tbsp chopped ginger
  • 2 green onions
  • Cornstarch
  • 2 tsp light soy sauce
  • 1 tbsp black vinegar
  • 5 tbsp water
  • 1 tbsp cornstarch
  • 2 tbsp sugar
  • ΒΌ tsp salt
  • Rice
  • Pak choi

Steps

  1. Drain and press the tofu and clean and cook the rice.
  2. Cut eggplants into long strips. Then soak in salted water for around 15 minutes.
  3. Drain the eggplant and pat dry. Put in a bowl and toss with cornstarch.
  4. In a bowl mix ingredients from soy sauce to salt and put aside.
  5. Heat up oil in the wok and fry the eggplants in batches until slightly browned.
  6. Crumble the tofu into the wok and cook until crisp and browned.
  7. Add doubanjiang and chopped pepper to continue cooking for 1 minute.
  8. Add garlic, chopped peppers, spring onion whites and ginger and cook until fragrant.
  9. Mix in the sauce and cook until thickened, coating all of the eggplant.
  10. Add the pak choi and cook until wilted.