Spicy Garlic Eggplant (鱼香茄子）

Measurements are approximate and only convert common kitchen units.

• Chinese eggplant

  22 oz

  cut into batons

• Fresh shiitake mushrooms

  2 oz

  sliced

• Mini sweet peppers

  4

  sliced

• Garlic

  5 cloves

  minced

• Ginger

  ½ oz

  minced

• Scallions

  3 pieces

  chopped

• Dried red chilies

  5

  adjust to taste

• Corn oil

  2 tsp

• Light soy sauce

  2 tbsp

• Dark soy sauce

  1 tbsp

  or tamari

• Oyster sauce

  2 tbsp

• Vinegar

  2 tbsp

• Brown Sugar

  3 tbsp

• Ground bean sauce

  ½ tbsp

• Cornstarch

  2 tsp

• Shaoxing cooking wine

  1 tbsp

  optional

• Water

  4 tbsp

• Sesame oil

  1 tsp

  finish

1. 1

   Cut eggplant into long batons and soak briefly in salted water, then drain well.

2. 2

   Slice shiitake mushrooms, mini sweet peppers, and scallions, and mince garlic and ginger.

3. 3

   Mix all yuxiang sauce ingredients in a bowl until fully combined.

4. 4

   Heat corn oil in a wok over medium-high heat and cook eggplant until softened and lightly browned, then set aside.

5. 5

   In the same wok, add dried red chilies and stir until fragrant.

6. 6

   Add garlic and ginger and sauté until aromatic.

7. 7

   Add mushrooms and peppers, stir-fry briefly until slightly softened.

8. 8

   Return eggplant to the wok and toss to combine.

9. 9

   Pour in the sauce and cook, stirring, until thickened and evenly coating all ingredients.

10. 10

    Add scallions and toss briefly.

11. 11

    Finish with sesame oil and serve hot.