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Ingredients

Qty UM Ingredient Notes
1 1/2 lb Chinese eggplants 680g or 3 large
1½ tbsp Sichuan chile bean paste  
1½ tbsp finely chopped garlic  
1 tbsp finely chopped ginger  
10 tbsp hot stock or water 150ml
1 tbsp superfine sugar  
1 tsp light soy sauce  
1 tbsp potato (or corn) starch mixed with 1 tbsp cold water (roux)
1 tbsp Chinkiang vinegar  
6 tbsp thinly sliced scallion greens  
5 tbsp Cooking oil, for deep-frying  
1 tbsp Salt  

Instructions

Cut and Salt Eggplants

  • Cut into batons, about 1 inch (2cm) thick and 4 inches (7cm) long.
  • Sprinkle with salt, mix well and set aside for at least 30 minutes.
  • Rinse the eggplant, drain well and pat dry with paper towels.

Fry Eggplant

  1. Heat the deep-frying oil to around 390°F (200°C) (hot enough to sizzle vigorously around a test piece of eggplant).
  2. Add the eggplant, in two or three batches, and
    1. deep-fry for about 3 minutes, until tender and a little golden.
  3. Drain well on paper towels and set aside.

Stir-fry Chili Base

  • Carefully pour off all but 3 tbsp oil from the wok and return to medium heat.
  • Add the chile bean paste and stir-fry until the oil is red and fragrant: take care not to burn the paste (move the wok away from the burner if you think it might be overheating).
  • Add the garlic and ginger and stir-fry until they smell delicious.
  • Add in the stock (or water), sugar and soy sauce.

Boil With Eggplant

  • Bring to a boil, then add the eggplant, nudging the batons gently into the sauce so they do not break apart.

  • Simmer for a minute or so to allow the eggplant to absorb the flavors.

  • Mix potato starch with water and add gradually, in about three stages, enough to thicken the sauce
  • Add vinegar and most scallion greens, and stir

Scatter over the remaining scallion greens and serve.