Hunan Eggplant
Ingredients
- 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, white 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 ⓘ
- white pepper ⓘ
- salt ⓘ
- green onion, green part, thinly sliced, garnish (optional) ⓘ
Instructions
- Soak the dried shrimp in a few tablespoons of hot water for about 5 minutes; drain, rinse, then mince the shrimp.
- Cut the eggplant into chunks on the bias.
- Cut at an angle, then rotate the eggplant a half turn, then cut on the bias again, repeat.
- Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
- Add the chopped zha cai and minced dried shrimp, cook for a minute or two in the hot oil.
- Add the chili paste, green onions, minced ginger, and minced garlic and cook until the mixture is fragrant, about 1 minute.
- Add the eggplant and stir to coat the pieces in the chili mixture, cook for a minute.
- Add the soy sauce, sugar, white pepper, and about a 1/4 cup of water.
- Cover and steam until eggplant are tender but not mushy.
- Stir occasionally, don't be too rough or you'll smash the eggplant.
- Season to taste with more soy sauce or salt.
- Garnish with sliced green onions (green part only; serve with brown or white rice.
Nutrition & Diet Analysis (per serving)
355
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).