This is the best version I've tried so far.
- 2 good sized eggplants, cut into strips
- 4 tbs sesame oil
- 3 garlic cloves, minced
- minced ginger (should be 2 times the amount of minced garlic)
- 1.5 tbs brown sugar
- 1/3 cup shàoxīngjiǔ (rice wine)
- 1/3 cup water
- 2 tbs soy sauce
- 1 tbs brown rice vinegar
- 2 tbs chili pepper in oil (found in Asian markets) or 1 large red chili pepper, sliced
- Sichuan pepper
- salt
- Heat oil in a wok over high heat
- When oil starts to smoke, add eggplant, garlic, and ginger and sauté for three minutes, seasoning with a pinch of salt
- Add brown sugar, and sauté for 30-45 seconds
- Add wine and let reduce for about 3 minutes
- Add water, sauté for 2 minutes
- Add soy sauce, vinegar and chilies in their oil (or the fresh red chili pepper) and sauté for another 2 minutes
- Add salt and crushed Sichuan pepper to taste
- Using a slotted spoon, transfer the eggplant to serving dish
- Garnish with slices of red chili pepper
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