Hong Shao Eggplant
Ingredients
- 2 medium eggplants
- 1/2 cup oil (to fry) / 1 red chilli / 3 garlic cloves / 1 shallot / 2 tbsp sugar / 1 tsp chilli bean paste (optional) / 1 tbsp tomato paste / 3 tbsp soy sauce / 2 tbsp chinese rice wine / chives / 1 tbsp Chinese spicy oil (see in my reels for the recipe)
Preparation
Cut the eggplants in sticks, chop the garlic and shallot thinly
Heat oil in a large wok over medium-high heat
Add the eggplant to the hot oil
Cook until just soft and golden (4-8 minutes)
Using a slotted spoon, transfer eggplant to a bowl lined with paper towel and set aside
Discard all but 2 tbsp oil in wok; return to medium heat
Add garlic, shallot and chilli
Fry for one to two minutes
Add the eggplant, sugar, bean paste, tomato paste, soy sauce, and rice wine
Fry for 5 more minutes stirring constantly
Pour some chinese oil and serve with chives