Yu-Shiang Eggplant (Aubergine) is a common and popular dish of Sichuan Cuisine. Eggplant absorbs a lot of oil, so normally the cook will deep-fry the eggplant before stir-frying. In this way, the eggplant will be tender and bright in color, very tasty but also very oily. I love eggplant, but really don’t like the idea that the dish is covered by oil. Today I tried a different method to make the dish less oily, and it worked out pretty well.

10g red jalapenos (hot and sweet)

10g ginger

2 cloves of garlic

1/2 spring onion

1 tbsp sugar

1 tbsp cooking wine

2 tbsp vinegar

1/2 tsp salt

cooking oil

cornflour

 

 

1. Finely dice the red jalapenos, ginger, garlic and spring onion. Mix 1 tsp of cornflour with vinegar for later use.
2. Peel off the skin of the eggplants, cut them into finger size strips. Mix the salt with 4-5 tbsp of cornflour. Cover the strips with cornflour evenly.
3. Heat up a pot with cooking oil. When the oil is about 120℃, put the eggplant strips in one by one to deep-fry. Keep on medium heat to deep-fry all the strips until they change color. Take out and place on plate.
4. Put about 1 tbsp of cooking oil in a wok, heat up with strong heat. Put the red jalapenos in, stir. Add garlic and ginger, keep stirring. Add cooking wine and 3 tbsp of water, bring to a boil. Add sugar and the mixed vinegar, stir. Add spring onion, mix well. Pour the sauce on the fired eggplant straps. Ready to serve.