20 minDifficulty NormalMeat & mainsMain ingredients 🥩eggplantstarch powderonioncarrotgreen oniongarliccheongyang chili pepperchili oilsoy saucemirindoubanjiangoyster sauceTags 🏷️Eggplant dishChinese-stylefor guests
Detailed recipeQuick recipeIngredients needed 🛒2 servings3 eggplants1 tbsp starch powder (for starch slurry)enough starch powder for coating eggplants1/4 onionsome carrotsome green onion1 tbsp minced garlic1 cheongyang chili pepper3 tbsp chili oil1 tbsp soy sauce3 tbsp mirin200ml water1/2 tbsp doubanjiang1 tbsp sugar1 tbsp oyster sauceenough cooking oilRecipe 🍳Cut off the stems of the eggplants and slice them lengthwise into slightly thick, oblong pieces using a knife.Coat the eggplant slices evenly with starch powder on both sides and let them sit until the starch absorbs the moisture and becomes moist.Finely chop the onion, carrot, green onion, and cheongyang chili pepper for the sauce.Heat a generous amount of cooking oil in a pan. Once hot, place the starch-coated eggplant slices and pan-fry like deep-frying until golden brown on both sides. Transfer to a plate.In another pan, heat 3 tbsp of chili oil and stir-fry the chopped green onion, garlic, and cheongyang chili pepper until fragrant.Once fragrant, add 1 tbsp of soy sauce and stir-fry. Then add the chopped onion and carrot and continue stir-frying.Add 3 tbsp of mirin, 200ml of water, 1/2 tbsp of doubanjiang, 1 tbsp of sugar, and 1 tbsp of oyster sauce. Bring to a boil and let it reduce slightly.Slice the eggplant thickly and coat evenly with starch powder.Finely chop the vegetables.Heat oil in a pan and pan-fry the eggplant until golden and crispy on both sides.Stir-fry green onion, garlic, and chili in chili oil, then add soy sauce, remaining vegetables, seasonings, and water. Bring to a boil.Thicken the sauce with starch slurry, then pour over the fried eggplant to finish.Cooking tips 💡Using a mandoline makes the slices too thin, ruining the texture, so it's better to slice slightly thick with a knife.When adding the starch slurry, stir the sauce continuously and pour gradually in small amounts to avoid clumping.Recommended for 🙋⭐Those who usually dislike eggplant because of its mushy texture.⭐Those who want to enjoy a sophisticated Chinese-style vegetable dish at home in a new way.