Golden and buttery fried eggplants tossed in a garlic and ginger hot, sour, and sweet sauce.
Hannah Che
If you arent a fan of eggplant, its because you havent had this dish yet.
Sichuan cooks fry eggplant until its golden and buttery, then braise it briefly in a sweet-and-sour sauce.
Hannah Che
Reprinted with permission from “The Vegan Chinese Kitchen"by Hannah Che copyright 2022.
Photographs by Hannah Che.
Published by Clarkson Potter, a division of Penguin Random House, LLC.
Cut the eggplants lengthwise into 3-inch sections, then slice them into 1/2-inch wedges.
Heat about 1 1/2 cups (360 mL) oil in a wok or skillet over medium-high heat.
Coat the eggplant lightly in the starch.
Transfer the cooked eggplant to a paper towellined plate.
Return the wok to the stove over medium heat and add the chili bean paste.
Stir-fry over low heat until its red oil is released, about 30 seconds.
Add the garlic, ginger, and scallion whites and stir-fry until just aromatic, about 30 seconds more.
Push the aromatics up one side of the wok and pour the sauce mixture into the center.
Transfer to a plate, garnish with the scallion greens, and serve immediately.
