← Nouns Cooking · Chinese

Ingredients

• 500 g Chinese (long) aubergines, cut into 6 cm batons
• 1 tsp Salt
• 2 tsp cornflour, for coating
• 2 tbsp Chinkiang black vinegar
• 1½ tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1½ tbsp Sugar
• 4 tbsp vegetable stock or water
• 2 tsp Cornflour (cornstarch)
• 4 tbsp neutral oil
• 1½ tbsp Pixian doubanjiang (chilli bean paste)
• 4 cloves Garlic, finely chopped
• 1 tbsp Ginger, finely chopped
• 3 Spring onion, sliced, whites and greens kept apart
• 6 Dried chillies (optional)

Method

1. Toss the aubergine with the salt and leave it in a colander for 10 min while you prep everything else. Pat it dry, then toss with the coating cornflour. Mix the sauce ingredients in a cup.
2. Heat 3 tbsp of the oil in a wok over medium-high heat. Add the aubergine in one layer and fry, turning now and then, for 6–8 min until golden outside and soft right through. Lift it out.
3. Add the remaining oil and lower the heat to medium. Fry the doubanjiang for 30 seconds until the oil turns red, then add the garlic, ginger, spring onion whites and chillies and fry for 30 seconds more.
4. Stir the sauce, pour it in and let it bubble until it thickens, about 30 seconds. Return the aubergine and toss for 1 minute until coated and glossy.
5. Scatter with the spring onion greens and serve with steamed rice.

Tips

• Doubanjiang and soy sauce contain wheat. For the traditional version, fry 100 g pork mince before the aromatics (it will no longer be vegetarian).
• Salting first stops the aubergine soaking up too much oil.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook RecipeTin Eats