Eggplant Yangshuo-Style

Name: Eggplant Yangshuo-Style
Ingredients: 4 Tablespoons Peanut Oil; 250 grams Eggplant, Sliced; 4 cloves Garlic, Minced; 25 grams Fresh Ginger, Peeled And Sliced; 1 whole Red Pepper, Stem And Seeds Removed, Chopped; 1 Tablespoon Water; 1 Tablespoon Black Bean Chili Paste (available In Chinese Supermarket); 1 Tablespoon Oyster Sauce; 3 whole Spring Onions, Sliced Into 2mm Strips; 1 teaspoon Salt

10 ingredients

3 steps

Ingredients

4 Tablespoons Peanut Oil
250 grams Eggplant, Sliced
4 cloves Garlic, Minced
25 grams Fresh Ginger, Peeled And Sliced
1 whole Red Pepper, Stem And Seeds Removed, Chopped
1 Tablespoon Water
1 Tablespoon Black Bean Chili Paste (available In Chinese Supermarket)
1 Tablespoon Oyster Sauce
3 whole Spring Onions, Sliced Into 2mm Strips
1 teaspoon Salt

Directions

1

Heat your wok. When the wok starts to smoke, add the oil. When oil is hot, add eggplant into the wok in a single layer. Cook the eggplant until it turns a caramel brown colour on all sides.
2

Move the eggplant to the side of the wok. Turn burner to low and fry garlic, ginger and pepper for 1 minute. Mix the eggplant with the ginger, garlic and pepper.
3

Add water, wait until the water has just evaporated, and add the black bean chili paste and oyster sauce. Mix and add the spring onions. Cook until onions are softened to your liking. Add salt to taste, if needed.