2green onions , white part and green part separately chopped
2tbsp.vegetable cooking oil
1tsp.salt for soaking
starch for coating
Bowl sauce
2tsp.light soy sauce
1tbsp.black vinegar
5tbsp.water
1tbsp.starch, cornstarch
2tbsp.sugar
1/4tsp.salt
Instructions
Preparation
Prepare the eggplants | Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attach on the eggplants)
Prepare the bowl sauce | Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
Fry the eggplants
Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
Make Yu Xiang Sauce
Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
Stir in the sauce. Cook for a while until the sauce is thickened.
Assemble the dish
Mix well and make sure the eggplants are well coated. Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.
Video
Notes
Since both doubanjiang and soy sauce contains salt. So spare your salt.