질문하기
Silky eggplant is braised in a tangy, sweet, and spicy fish-fragrant sauce—despite containing no fish at all. This vegetarian Sichuan family classic is rich in flavor and fits well into a healthy, plant-forward eating plan.
Cut eggplant into 3-inch batons. Sprinkle evenly with 1 tbsp cornstarch for crisp-tender texture.
Heat 3 tbsp neutral oil in a large skillet or wok over medium-high until shimmering. Add eggplant in a single layer; cook 5–6 minutes, turning until deeply browned and just tender. Remove eggplant and set aside.
Lower heat to medium. Add remaining 1 tbsp oil, minced garlic, ginger, and the pale parts of scallions. Stir-fry until fragrant, about 1 minute.
Push aromatics to side, add doubanjiang and fry until oil is red and aromas deepen, about 1 minute. Quickly add soy sauce, Chinkiang vinegar, sugar, and water.
Whisk 2 tbsp cornstarch with 2 tbsp water to make a slurry. Return eggplant; stir to coat. Pour in the slurry. Braise gently over medium, stirring, until sauce thickens and eggplant is silky, 2–3 minutes.
Finish with scallion greens and sesame oil. Serve hot, ideally with steamed rice.
