Ingredients with Measurements:
- 2 medium-sized eggplants, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons doubanjiang (spicy bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 cup water
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
3. Add the doubanjiang and stir-fry for another 30 seconds.
4. Add the eggplant cubes and stir-fry for 2-3 minutes until they are lightly browned.
5. Add the soy sauce, sugar, rice vinegar, and water to the skillet or wok. Stir well to combine.
6. Cover the skillet or wok with a lid and let the eggplant simmer for 10-15 minutes until it is tender and the sauce has thickened.
7. In a small bowl, mix the cornstarch and water together to create a slurry.
8. Add the slurry to the skillet or wok and stir well to thicken the sauce.
9. Add the sliced green onions and stir well.
10. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 8g
- Carbohydrates: 23g
- Protein: 3g
- Sodium: 720mg
- Fiber: 5g
- Sugar: 12g
Substitutions for ingredients:
- Doubanjiang can be substituted with chili paste or miso paste.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Cornstarch can be substituted with potato starch or arrowroot powder.
Variations:
- Add sliced bell peppers, mushrooms, or tofu to the dish for added texture and flavor.
- Use ground pork or beef to make a meat version of this dish.
- Add a tablespoon of sesame oil for added nuttiness.
Tips and tricks:
- Make sure to cut the eggplant into evenly sized cubes to ensure even cooking.
- Use a non-stick skillet or wok to prevent the eggplant from sticking to the pan.
- Adjust the amount of doubanjiang to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl with a sprinkle of sesame seeds on top.
Garnishes:
- Sesame seeds
- Sliced green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese-style noodles
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Chinese-style cucumber salad
Troubleshooting advice:
- If the eggplant is not tender after simmering for 10-15 minutes, add a little more water and continue to simmer until it is cooked through.
Food safety advice:
- Make sure to wash your hands and all cooking utensils thoroughly before and after handling raw eggplant.
Food history:
- Doubanjiang is a fermented bean paste that originated in Sichuan, China. It is a key ingredient in many Sichuan dishes, including this braised eggplant recipe.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese