Hunan Eggplant

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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, 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
• pepper
• salt
• green onion, green part, thinly sliced, garnish (optional)

Recipe

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