Yu Xiang Qie Zi (sichuan Spicy Eggplant)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb narrow eggplants or 1 lb round eggplant
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 3 tablespoons light soy sauce
• 2 garlic cloves, finely chopped
• 1 tablespoon ginger, minced
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 3 green onions, chopped
• 2 teaspoons chili bean paste
• 2 teaspoons rice vinegar

Recipe

• 1 trim the ends off the eggplants and peel them. slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. rinse the strips under cool water, drain, and pat them dry with paper towels.
• 2 in a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. set aside.
• 3 heat the vegetable oil in a wok over high heat until it is very hot. add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. add soy sauce mixture to the wok and stir-fry 1 additional minute. serve with rice.