This is one of our favorite ways to enjoy eggplant. The most difficult task is frying the eggplant correctly. The oil needs to be hot, 375 degrees, and the pan should not be crowded as the eggplant fries.  When it’s golden brown remove it to drain on paper towels but keep the pieces from touching each other as it cools.

The chili paste in this recipe is available at Super H Mart or at amazon.com

2 tablespoons pork fat or other high quality oil

2 dry shiitake mushroom, soaked and thinly sliced

¼ cup diced sweet peppers

2 tablespoons scallion whites, diced 1/4”

1 tablespoon ginger, peeled, chopped

3 tablespoons fiery Sichuan sauce

equal parts light soy, fermented chili paste with garlic, & sugar

¼ cup chicken broth

Splash of dry sherry wine or Shaoxing wine

1 whole eggplant, diced 1” pieces and fried (need about 2 cups)

Sesame oil garnish

 

Serve over steamed jasmine rice

 

Heat the oil in a wok or skillet.  Add the shiitake and stir fry briefly.  Add the scallions, pepper, and ginger.  Toss to coat with the oil. Add the sauce and chicken broth. Bring to a boil (you can thicken it with a bit of cornstarch and water if you’d like). Add the sherry wine. Shut off the heat and toss in the warm fried eggplant and toss it to coat it with the sauce.  Garnish with a few drops of sesame oil.  You can also add a few cilantro leaves if you like.