Sichuan Dry-Fried Eggplant (Gan Bian Qie Zi)
Servings:
2
Prep Time:
15 minutes
Cook Time:
15 minutes
Difficulty:
Medium
Ingredients
- Asian eggplant: 1 medium or 2 small, cut into thick batons
- Neutral oil: 3-4 tbsp
- Garlic, minced: 4-6 cloves
- Scallions, white and green separated, sliced: 2-3
- Doubanjiang (Sichuan chili bean paste): 1-2 tbsp
- Sichuan peppercorn, lightly crushed: 1 tsp optional
- Dried chilies, broken: 1-2
- Light soy sauce: 1 tsp
- Sugar: ½ tsp
- Chinkiang vinegar: 1-2 tsp
- Salt: to taste
Instructions
- Toss eggplant with pinch of salt, let stand 10-15 minutes, pat dry
- Heat wok on high until very hot and dry
- Add oil around wok and swirl to coat lower half
- Add eggplant in single layer, let sit 20-30 seconds, then stir-fry
- Cook 5-7 minutes until soft inside and lightly blistered with moisture driven off
- Push eggplant up sides, add small spoon of oil in center
- Add garlic, scallion whites, Sichuan peppercorn, dried chilies, stir-fry 20-30 seconds
- Add doubanjiang and fry briefly until oil turns red
- Toss eggplant back through aromatics
- Splash in soy sauce and vinegar, add sugar
- Toss quickly on high heat until nearly dry again
- Add scallion greens, toss once, and plate