Ernest Chinese Sichuan Eggplant Paired with Smoky Pork Belly Recipe
Ingredients
- 2 Tbsp. cooking oil + extra to coat
- 1 Chinese eggplant, quartered and cut into 3-inch segment
- 2 Tbsp. minced garlic
- 2 Tbsp. minced ginger
- 4 Tbsp. Sichuan Pixian Douban Co. Broad Bean Paste
- 1 Tbsp. Shao Xing Chinese cooking wine
- 2 Tbsp. soy sauce
- Pinch of salt
- ¼ cup green onion, bias cut
- Sesame oil, to taste
Instructions
- Heat a drizzle of cooking oil to 350°. Fry eggplant until just tender. In a wok or sauté pan, heat 2 tablespoons of oil.
- Bloom garlic, ginger, and bean paste until toasted and cooking oil is a deep red color. Add fried eggplant and deglaze with cooking wine and soy sauce. Add a pinch of salt. Put on plate, top with green onions and a drizzle of sesame oil.