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.
Yu-Shiang Eggplant (Aubergine)
300g eggplant (aubergine)
10g red jalapenos (hot and sweet)
2 cloves of garlic
1/2 spring onion
1 tbsp sugar
1 tbsp cooking wine
2 tbsp vinegar
1/2 tsp salt
- Finely dice the red jalapenos, ginger, garlic and spring onion. Mix 1 tsp of cornflour with vinegar for later use.
- 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.
- 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.
- 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.
Tip: When mixing cornflour with water or vinegar, the cornflour will begin to subside after a while. You need to mix it again before use.