Fried Eggplants in a Wok

Main Dishes | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fried Eggplants in a Wok

Ingredients

Vegetable Oil - 24 fl oz
Eggplants - 4 pieces
Shallot - 10 heads
Garlic - 4 cloves
Grated Ginger Root - 1 piece
Black Bean Paste - 2 tablespoons
Soy Sauce - 2 tablespoons
Sugar - 1 teaspoon
Rice Vinegar for Sushi - 2 teaspoons
Sesame Oil - 1 teaspoon
Rice - to taste

Step by Step guide

Step 1

Heat the oil in a wok to 180˚C. Make intersecting cuts on the flesh and skin of the eggplants, about 1/2 cm deep. Soak the eggplants in cold water for 5 minutes. Drain and dry with paper towels, then transfer to the wok. Fry until soft for 2-3 minutes. Remove the eggplants and place them in a bowl; pour boiling water over them and let sit for 3 minutes. Drain the water and dry the eggplants; set aside.

Step 2

Pour out the oil from the wok, leaving only ¼ cup; place over high heat. Add the shallots, garlic, and ginger; sauté until soft for 3-5 minutes. Add the spicy bean paste, soy sauce, and sugar; bring to a boil. Add the eggplants and simmer for another 2 minutes. Transfer to a serving dish; sprinkle with shallots, drizzle with vinegar and sesame oil. Serve with rice.