Yuxiang Eggplant (Fish-Fragrant Aubergine)

Method

1. 1
   • white rice160 g
   • soy sauce1 tbsp
   • water1 dl

   Start the rice — Rinse the rice until the water runs clear and set it to cook by your usual method, so it is ready and steaming when the sauce is done.

   ⏱12 min
2. 2
   • chinkiang black vinegar1 tbsp
   • soy sauce1 tbsp
   • white sugar1 tbsp
   • cornstarch2 tsp
   • water1 dl

   Mix the sauce ahead — Whisk the vinegar, soy sauce, sugar, cornstarch and water together in a small bowl until no lumps remain. Keep it beside the stove — once the wok is hot there is no time to mix it.

3. 3
   • eggplant2
   • vegetable oil4 tbsp

   Fry the eggplant — Heat 3 tbsp of the oil in a wok over high heat until it shimmers. Fry the eggplant batons in two batches for 4-5 minutes each, turning them, until the cut faces are browned and the flesh has collapsed to silk. Lift them onto a plate.

4. 4
   • vegetable oil4 tbsp
   • doubanjiang1½ tbsp
   • garlic5
   • fresh ginger15 g
   • spring onion3

   Fry the chilli bean paste — Lower the heat to medium, add the last tablespoon of oil and the doubanjiang and fry it for 30-40 seconds, pressing it against the wok until the oil around it stains bright red. Add the garlic, ginger and the white parts of the spring onion and stir for another 30 seconds.

5. 5
   • eggplant2
   • soy sauce1 tbsp

   Toss with the sauce — Return the eggplant, give the sauce a last stir and pour it in. Toss everything over high heat for 1-2 minutes, until the sauce thickens and clings to each baton in a glossy coat that is sweet, sour and savoury all at once.

6. 6
   • white rice160 g
   • spring onion3
   • soy sauce1 tbsp

   Garnish and serve — Scatter the green parts of the spring onion over the top and serve immediately, spooned over the hot rice with all the sauce from the bottom of the wok.