HUNAN EGGPLANT

Hunan Eggplant image

Provided by Manami

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
2 ounces zha cai, minced, drained well to get rid of excess fermenting liquid (pickled mustard tubers)
2 tablespoons dried shrimp, minced
1/4 cup chili bean sauce
3 green onions, white parts only, thinly sliced
1 teaspoon minced ginger or 1 teaspoon grated ginger
4 garlic cloves, minced or 4 garlic cloves, pressed
4 Japanese eggplants or 4 Chinese eggplants
2 tablespoons soy sauce (more to taste)
1/2 teaspoon sugar
white pepper
salt
green onion, green part, thinly sliced, garnish (optional)

Steps:

Soak the dried shrimp in a few tablespoons of hot water for about 5 minutes; drain, rinse, then mince the shrimp.
Cut the eggplant into chunks on the bias.
Cut at an angle, then rotate the eggplant a half turn, then cut on the bias again, repeat.
Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
Add the chopped zha cai and minced dried shrimp, cook for a minute or two in the hot oil.
Add the chili paste, green onions, minced ginger, and minced garlic and cook until the mixture is fragrant, about 1 minute.
Add the eggplant and stir to coat the pieces in the chili mixture, cook for a minute.
Add the soy sauce, sugar, white pepper, and about a 1/4 cup of water.
Cover and steam until eggplant are tender but not mushy.
Stir occasionally, don't be too rough or you'll smash the eggplant.
Season to taste with more soy sauce or salt.
Garnish with sliced green onions (green part only; serve with brown or white rice.