Savory and Spicy Dubaenjang Eggplant Stir-fry
Easy Chinese Stir-fried Eggplant Recipe, Rice-Stealing Side Dish for Summer, Chinese-Style Eggplant Dish
Eggplant is a superfood packed with nutrients and low in calories, making it excellent for diets! Here’s a 10-minute Chinese stir-fried eggplant recipe that’s both simple and irresistibly flavorful in a Chinese style. Get ready to be hooked!
Main Ingredients- 2 Eggplants
- 1 Mini Bell Pepper (yellow)
- 2g Ginger
- 1 Tbsp Salt
- A little Cooking Oil
Seasoning- 1 Tbsp Doubanjiang (Spicy Broad Bean Paste)
- 0.5 Tbsp Oyster Sauce
- 0.5 Tbsp Brown Sugar
- 0.5 Tbsp Soy Sauce
- 0.5 Tbsp Sesame Oil
- A pinch of Black Pepper
- A pinch of Toasted Sesame Seeds
- 1 Tbsp Doubanjiang (Spicy Broad Bean Paste)
- 0.5 Tbsp Oyster Sauce
- 0.5 Tbsp Brown Sugar
- 0.5 Tbsp Soy Sauce
- 0.5 Tbsp Sesame Oil
- A pinch of Black Pepper
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare all the necessary ingredients before you begin cooking. Using fresh eggplant and colorful mini bell peppers will make the dish even more appealing.
Step 2
Trim the tops off the eggplants and cut them into bite-sized pieces. Cutting them not too thin will help maintain a good texture when stir-fried.
Step 3
Sprinkle 1 tablespoon of salt evenly over the cut eggplant pieces and let them sit for 10 minutes. Salting draws out excess moisture, preventing a watery stir-fry and allowing the eggplant to better absorb the seasonings.
Step 4
After salting, rinse the eggplant lightly under running water to remove the salt, then squeeze out as much moisture as possible. Thoroughly draining the water is key to preventing a soggy dish and achieving a delicious stir-fry.
Step 5
Julienne the yellow mini bell pepper. Finely julienne the ginger as well. The aromatic flavor of ginger will add another layer of depth to your eggplant stir-fry.
Step 6
Heat a little cooking oil in a pan over medium-high heat. Add the julienned ginger and stir-fry for about 10 seconds until fragrant. Then, add the squeezed eggplant and stir-fry for about 1 minute until slightly softened. Next, add 1 tablespoon of doubanjiang, 0.5 tablespoon of oyster sauce, and 0.5 tablespoon of brown sugar. Stir-fry quickly to coat the eggplant evenly with the sauces.
Step 7
Once the eggplant is well coated with the sauces, add 0.5 tablespoon of soy sauce to adjust the overall seasoning. Soy sauce adds umami and balances the flavors.
Step 8
Finally, add the julienned yellow mini bell pepper and stir gently just once to combine all the ingredients. Avoid overcooking the bell peppers to maintain their crisp texture.
Step 9
Turn off the heat. Stir in 0.5 tablespoon of sesame oil, a pinch of black pepper, and a sprinkle of toasted sesame seeds for added aroma and flavor. This step enhances the natural taste and fragrance of the ingredients.
Step 10
Give everything a final gentle stir, and your delightful Chinese-style doubanjiang eggplant stir-fry is ready! It’s a perfect topping for a bowl of hot rice, truly a rice-stealing dish!
