Ingredients with Measurements:
- 2 medium-sized eggplants
- 2 tablespoons of vegetable oil
- 2 tablespoons of Sichuan preserved vegetable (duo jiao)
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 teaspoon of sugar
- 1/2 cup of water
- 1 tablespoon of cornstarch
- 1 tablespoon of water
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Cut the eggplants into bite-sized pieces and set aside.
2. Heat the wok or frying pan over high heat and add the vegetable oil.
3. Once the oil is hot, add the Sichuan preserved vegetable and stir-fry for 30 seconds.
4. Add the eggplants to the wok and stir-fry for 2-3 minutes until they start to soften.
5. Add the soy sauce, Shaoxing wine, sugar, and water to the wok and stir well.
6. Cover the wok and let the eggplants cook for 5-7 minutes until they are fully cooked and tender.
7. In a small bowl, mix the cornstarch and water together to make a slurry.
8. Once the eggplants are fully cooked, add the cornstarch slurry to the wok and stir well until the sauce thickens.
9. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 180
- Fat: 9g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 7g
Substitutions for ingredients:
- If you can't find Sichuan preserved vegetable, you can use pickled mustard greens instead.
- If you don't have Shaoxing wine, you can use dry sherry or rice wine vinegar instead.
Variations:
- You can add ground pork or beef to the dish for extra protein.
- You can also add other vegetables such as bell peppers or mushrooms to the dish.
Tips and tricks:
- Make sure to cut the eggplants into bite-sized pieces so that they cook evenly.
- If the eggplants are too bitter, you can soak them in salt water for 10-15 minutes before cooking.
- Stir-fry the Sichuan preserved vegetable quickly to avoid burning it.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the dish in a shallow bowl with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy or broccoli
Troubleshooting advice:
- If the eggplants are too mushy, you may have overcooked them. Try reducing the cooking time next time.
Food safety advice:
- Make sure to wash the eggplants thoroughly before cooking.
Food history:
- Duo Jiao Eggplant is a popular Sichuan dish that originated in China.
Flavor profiles:
- The dish has a savory and slightly spicy flavor from the Sichuan preserved vegetable.
Serving suggestions:
- Serve hot with rice and a side of stir-fried vegetables.
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Region: Chinese