Chinese Cuisine Witch's Sichuan-style Spicy Jajang
A savory dish featuring a spicy sauce made by frying doubanjiang in oil to bring out a smoky, burnt aroma, served over noodles or rice.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding all the vegetables at once lowers the pan temperature and releases moisture, so add them in small batches while maintaining high heat.
- Frying the doubanjiang in oil like a deep-fry brings out the rich, nutty flavor of the bean protein and a smoky, burnt aroma.
- The finished jajang thickens as it cools, so adjust the amount of starch slurry accordingly.
Recommended for
- people who enjoy spicy Chinese dishes.
- those who want to make a smoky, wok-charred jajang at home.
- those looking for a unique, hearty one-bowl meal.
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