Doubanjiang Stir-Fry

Doubanjiang Stir-Fry

Tags

Rice

Cook

Ingredients

  • 3 chinese eggplants
  • Rice
  • 8 cloves garlic, sliced
  • 1 onion
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • Cornstarch
  • 2 tbsp doubanjiang
  • 4 tbsp soy sauce
  • 2 tbsp Chinese black vinegar
  • 1 tbsp sugar

Steps

  1. Roll-cut the eggplant. Transfer to a bowl and rub ½ teaspoon salt all over the eggplant. Set aside for 5-10 minutes.
  2. Drain excess liquid from eggplant. Lightly coat the eggplant with 2 tablespoons of cornstarch.
  3. Cook the eggplant in the air fryer. Once cooked drain on a paper towel.
  4. Clean and cook the rice.
  5. Heat the wok over medium. Add a drizzle of oil and sauté garlic until aromatic.
  6. Add the bell peppers and cook for a minute. Then add the onion.
  7. Add the doubanjiang, stir to combine.
  8. Add the eggplant and remaining sauces, then quickly toss everything together to combine.
  9. If it appears to be too dry, add about 3-4 tablespoons of water then continue to stir-fry until flavours meld.