Yu Xiang Qie Zi

Ingredients

Instructions

1. 1

   Cut the eggplant into bite-size batons about 5 cm long and 1.5 cm thick. Finely chop the garlic and ginger. Slice the scallions, keeping the white and green parts separate so the whites can flavor the oil first and the greens stay fresh for garnish.

2. 2

   In a small bowl, stir together the doubanjiang, light soy sauce, dark soy sauce, chili oil, sugar, Chinkiang black vinegar, cornstarch, and water until the cornstarch is fully dissolved. Mixing it now prevents lumps and helps the sauce thicken quickly in the pan.

3. 3

   Heat a large skillet or wok over medium-high heat. Add the neutral oil, then add the eggplant in a single layer as much as possible. Cook for 6-8 minutes, turning every 1-2 minutes, until the eggplant is softened and lightly browned on several sides. If the pan looks dry before the eggplant softens, lower the heat slightly rather than adding much more oil.

4. 4

   Push the eggplant to the sides of the pan. Add the garlic, ginger, and scallion whites to the center and stir-fry for about 30 seconds until fragrant but not browned. Add the doubanjiang sauce mixture and stir well, scraping the bottom of the pan so the fermented bean paste blooms into the oil.

5. 5

   Bring to a simmer and cook for 2-3 minutes, gently tossing the eggplant until the sauce is glossy and thick enough to coat each piece. The eggplant should be silky and tender all the way through; if a piece still feels spongy in the center, cook 1-2 minutes longer.

6. 6

   Turn off the heat and drizzle in the toasted sesame oil. Scatter over the scallion greens and serve immediately, ideally with steamed rice.

Nutrition per serving

Notes

• •Chinese eggplant is ideal because it becomes silky quickly, but globe eggplant also works; cut it slightly smaller and allow an extra 1-2 minutes of cooking if needed.
• •Doubanjiang varies in saltiness and heat. Taste the sauce before serving and, if needed, add a splash of water to soften strong salinity rather than more soy sauce.
• •For a more traditional, slightly meatier umami note while staying vegetarian, use a vegetarian doubanjiang if available.
• •Serve with plain steamed jasmine rice or short-grain rice to balance the bold sauce.

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