Yuxiang Eggplant (Fish-Fragrant Aubergine)

Ingredients

• 160 g white rice
• 2 eggplant, cut into batons the size of a finger
• 4 tbsp vegetable oil
• 1½ tbsp doubanjiang
• 5 garlic, finely chopped
• 15 g fresh ginger, finely chopped
• 3 spring onion, sliced
• 1 tbsp chinkiang black vinegar
• 1 tbsp soy sauce
• 1 tbsp white sugar
• 2 tsp cornstarch
• 1 dl water

Method

1. 1.

   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.

2. 2.

   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.

   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.

   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.

   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.

   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.