Eggplant and yard bean stir-fry
Souped Up Recipes · ♥ 3.6K likes · 151.6K views · 6 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g long skinny eggplant
- ½ tsp salt
- 150 g yard beans
- 1 tbsp Sichuan Doubanjiang
Cut the eggplant into 3-inch strips, toss thoroughly with salt and set aside.
- ½ tbsp soy sauce
- 1 tsp oyster sauce
- ½ tsp dark soy sauce
- ¼ tsp white pepper
- 1½ tsp tapioca starch
- ⅓ cup water
- 1 tbsp minced garlic
- ½ tbsp minced ginger
- 4 whole Thai bird eye chilies
- ½ tbsp fermented black beans
Stir together soy sauce, oyster sauce, dark soy sauce, white pepper, tapioca starch and water for the sauce.
Mixing the stir-fry sauce
- oil
Saute the yard beans in a generous amount of oil in the wok over medium heat a few minutes, until bendable; remove, tilting the wok to leave the oil behind.
Squeeze the water out of the eggplant, rinse quickly under running water and squeeze again.
Squeezing, rinsing and searing skin-down
Slide the eggplant into the wok skin side down to keep the purple colour; cook 2 minutes over medium heat until soft, then remove.
Stir the garlic, ginger, chilies, fermented black beans and doubanjiang over low heat until fragrant.
Return the beans and eggplant, pour in the sauce and stir over low heat a couple of minutes until thickened. Serve with white rice.
Blooming the doubanjiang and finishing