Braised Eggplants

Description

SAUCE: Mix below ingredients into a small bowl and set aside.

• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon black rice vinegar
• 1 teaspoon sugar
• 2 teaspoons potato starch

 

INSTRUCTIONS

1. Place the eggplant sticks in a big bowl, add 2 tablespoons salt and 1 tablespoon white vinegar, add in water to cover the eggplant, let it soak for 10 minutes.
2. Pour out the salt water from the big bowl, microwave the eggplant for 5 minutes,
3. Heat up a wok with 3 tablespoons of oil with medium heat,
4. Add in the broad bean chili paste, stir fry it with low heat until the oil turning to red,
5. Add in the Sichuan peppercorns, and ground pork (optional), stir fry for one minute,
6. Add the ginger and garlic, stir fry two or three times,
7. Add in ¼ cup of hot water, bring to boiling then add in the eggplant, let it cook for another minute,
8. Add in the sauce, let it cook until sauce become a little bit thick,
9. Dish out garnish with chopped scallions over and serve it warm with steamed rice.