Chinese Recipe:Yu Xiang Qie Zi

A super easy Eggplant Recipe from China. Fried asian eggplant in a hot garlic sauce. Its also called fish flagrant Eggplant because it uses the same sauce that is usually used with fish in Sichuan Cooking. A hot, sweet and sour Garlic Sauce with Scallions, Ginger and Chili. Serve with some rice or as a side dish.

Ingredients

• 2 long asian Eggplants cut into strips with the skin
• 3 Cloves Garlic chopped
• 1-2 Chili chopped
• 1 tbsp Ginger chopped
• 1-2 tbsp green Onion
• 1 tbsp Chili Bean Paste (Lao Gan Ma)
• 1 tsp Sugar
• 1 tsp Starch
• 1 tbsp Soy Sauce
• 1 tbsp black Chinese Vinegar
• 1 tbsp Rice Wine (Shaoxing)
• 3 + 1 tbsp Oil
• 1 tbsp Water

Instruction

1. For the Sauce: Mix 1 tbsp Soy Sauce, 1 tbsp black Vinegar, 1 tbsp Rice Wine, 1 tbsp Water, 1 tsp Sugar and 1 tsp Starch an put aside
2. Heat 3 tbsp Oil and fry the Eggplants until they are soft and tender. For about 6-10 minutes on medium heat. Put them aside.
3. Heat 1 tbsp Oil and fry Garlic, Chili, Ginger and green Onion on medium to high heat for about 1 minute.
4. Add Chili-Bean Paste and fry 1 more minute.
5. Add the Eggplants and the Sauce (stir again), mix well and fry 1 last minute

Author: The International Vegan
Date: 17. January 2016