The Chili and Garlic Eggplant is absolutely delicious! The dish is spicy but not overly so and the eggplant is so soft and smooth it all but melts on your tongue! I love to make it and serve it together with the Gong Bao Chicken and white rice.
Adapted from: Cloud 9 Restaurant in Yanshuo
- 250 gram eggplant, cut into 4cm long strings
- 1 red pepper, de-seeded and cut into 4 cm long strings
- 1 green pepper, de-seeded and cut into 4 cm long strings
- 4 cloves garlic, chopped
- 2 pieces of spring onion, cut into 1 inch pieces
- 1 tablespoon chili bean paste
- 4 tablespoons oil
- 2 teaspoons oyster sauce
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon sugar
- Put the eggplant in salty water and let it stand for about 10 minutes before removing it (I was told during the class that it helps to get rid of the bitter flavor and the dish needs less oil this way).
- Heat the wok with the oil. On medium heat, stir-fry the eggplant until it starts looking a bit brownish and it gets soft. Remove the eggplant from the wok and put aside.
- In the wok, on low heat, fry the garlic and chili bean paste.
- Return the eggplant and add enough water so that half of the dish is covered. Then add the oyster sauce, soy sauce, salt and sugar.
- When the eggplant is soft and the sauce is thick, add the spring onion. If the sauce is still watery, add some cornstarch.