serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Family Food Secrets
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 large eggplants, cut into 6 cm x 2 cm x 2 cm batons
- 1 litre vegetable oil for deep-frying, plus 2 tbsp extra
- 1 tbsp doubanjiang (Sichuan chilli bean paste)
- 6 garlic cloves, finely chopped
- 2 cm x 2 cm piece ginger, finely chopped
- 1 tsp sugar
- 2 tsp soy sauce
- 2 tsp Shaoxing wine
- 1 tbsp black vinegar
- ½ tsp cornstarch, mixed with ½ cup cold water
- 3 thin spring onions, thinly sliced
Instructions
- Place the eggplant batons on a sheet of paper towel and microwave for 2 minutes. Heat the oil for deep-frying in a small saucepan to 200˚C. Deep-fry the eggplant in batches for about 3 minutes, until lightly browned but still slightly firm. Remove the eggplant from the oil to a paper towel-lined tray.
- Heat a large wok or frying pan over medium heat and add the extra 2 tbsp oil. Add the doubanjiang to the pan and stir-fry for 1 minute, or until fragrant. Add the garlic and ginger and stir-fry for a further minute. Add the eggplant batons to the pan with the sugar, soy sauce, wine and black vinegar. Add a generous splash of water if the pan looks a little dry. Thicken the sauce with a cornflour slurry, then stir through the spring onions and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Family Food Secrets
