Ingredients with Measurements:
- 2 medium-sized eggplants
- 2 tbsp vegetable oil
- 2 tbsp doubanjiang (spicy fermented bean paste)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, thinly sliced
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Cut the eggplants into bite-sized pieces and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture.
2. In a small bowl, mix together the doubanjiang, soy sauce, sugar, rice vinegar, and cornstarch. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the eggplant to the skillet and stir-fry for 5-7 minutes, until they are lightly browned and tender.
5. Pour the doubanjiang mixture over the eggplant and stir to coat evenly. Add 1/4 cup of water to the skillet and stir to combine.
6. Cover the skillet and let the eggplant cook for 5-7 minutes, until the sauce has thickened and the eggplant is fully cooked.
7. Season with salt and pepper to taste. Garnish with sliced green onions before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 3g
Sodium: 400mg
Fiber: 5g
Sugar: 9g
Substitutions for ingredients:
- Instead of vegetable oil, you can use peanut oil or sesame oil.
- If you can't find doubanjiang, you can use chili bean paste or gochujang instead.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add diced bell peppers or sliced mushrooms to the skillet for extra flavor and texture.
- Use ground pork or beef instead of eggplant for a meatier version of this dish.
- For a vegetarian version, omit the meat and add more vegetables like zucchini or carrots.
Tips and tricks:
- Be sure to cut the eggplant into evenly sized pieces to ensure they cook evenly.
- Don't overcook the eggplant, as it will become mushy and lose its texture.
- Adjust the amount of doubanjiang to your desired level of spiciness.
Storage instructions:
Store any 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 the spicy eggplant in a shallow bowl or on a platter, garnished with sliced green onions.
Garnishes:
Sliced green onions or chopped cilantro
Pairings:
Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried green beans
- Steamed broccoli
- Chinese-style cucumber salad
Troubleshooting advice:
- If the eggplant is sticking to the skillet, add a little more oil to the pan.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Make sure the eggplant is fully cooked before serving.
Food history:
Doubanjiang is a fermented bean paste that originated in Sichuan, China. It is made from broad beans, soybeans, and chili peppers, and is commonly used in Sichuan cuisine to add a spicy and savory flavor to dishes.
Flavor profiles:
Savory, spicy, slightly sweet
Serving suggestions:
Serve as a main dish with steamed rice or noodles, or as a side dish to complement a larger meal.
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Region: Chinese