Fung Wei Eggplant
Ingredients: Eggplant, Water, Cornstarch, Oil, Garlic · 30 min cook time · 845kcal · ~₩8,750
Ingredients
500g Eggplant, 2sprinkles Water, 5tablespoons Cornstarch, 3cups Oil, 2cloves Garlic, 1inch Ginger, 10g Dried chilies, 2teaspoons Sichuan peppercorns, 0.5half Red mild chili, 0.5half Green mild chili, 2sprigs Cilantro, 0.5tablespoon Toasted sesame seeds, 0.5tablespoon Shaoxing wine, 0.5tablespoon Light soy sauce, 0.5teaspoon Sugar, 0.5teaspoon Salt, 0.5teaspoon Five spice powder, 1teaspoon Dark Chinese vinegar, 5cloves Garlic (for sauced version), 10g Sliced dried deseeded chilies (for sauced version), 2sprigs Cilantro (for sauced version), 5tablespoons Water (for sauce), 1tablespoon Sugar (for sauce), 2tablespoons Light soy sauce (for sauce), 0.5teaspoon Cornstarch (for slurry), 0.5tablespoon Water (for slurry)
Instructions
1. Chop off the ends of the eggplant and slice into roughly 3-inch sections. Cut each section into about half-inch sheets, then stack them up and cut into half-inch slices.
2. Add a sprinkle or two of water to the eggplant to help the coating stick. Then add cornstarch bit by bit, about a tablespoon at a time, and toss until the surface of the eggplant is no longer moist to the touch and has an even layer of cornstarch caked on.
3. In a wok, get 3 cups of oil up to 180°C, then toss in the eggplant. This will lower the temperature, which is completely normal. Make sure to keep your flame on high. Fry for about 10 minutes until the oil is back up to about 170°C and the eggplant pieces are nice and golden brown. Take them out and toss on a paper towel-lined plate.
4. Get your wok piping hot, add about 1 tablespoon of oil, and give it a swirl to get a nice non-stick surface. Heat on medium-high now. Immediately toss in the minced garlic and ginger. Give it a quick mix, then toss in the dried chilies and Sichuan peppercorns. Stir-fry for about 15 seconds until fragrant.
5. Go in with the fresh mild chilies. Super brief mix, then swirl in about a half tablespoon of Shaoxing wine around the sides of the wok. Quick 15-second fry.
6. Toss in the fried eggplant. Quick stir, then pour a half tablespoon of light soy sauce over your spatula and around the sides of the wok. After another brief 15-second fry, season with a half teaspoon of sugar, a half teaspoon of salt, and about a half teaspoon of five-spice powder. Combine.
7. Toss in the cilantro. Quick mix, then pour a teaspoon of dark Chinese vinegar over your spatula and around the sides of the wok. Another 15-second fry, toss in the sesame seeds, heat off, and serve.
8. For the sauced version, slice down into the eggplant on a bias, an inch-long piece like this is what you're looking for. Continue through the eggplant by twisting it as you cut it. Coat with cornstarch and deep fry in the same fashion as the previous version.
9. For the sauce, to 5 tablespoons of water, add a tablespoon of sugar and 2 tablespoons of light soy sauce. Combine well.
10. Quick 'long yao' (seasoning the wok with oil) and over medium-high heat, immediately toss in the minced garlic. Fry for 15 seconds until fragrant, then go in with the dried chilies. Quick mix, then swirl in the half tablespoon of Shaoxing wine around the sides of the wok. Another brief mix.
11. Go in with the sauce. Let it cook for about 90 seconds until the sauce is combined well, slightly thickened, and back up to a boil. Now go in with a slurry of a half teaspoon of cornstarch mixed with a half tablespoon of water. Let it go for about 30 seconds to make sure that it's nice and thickened.
12. Toss in the eggplant. Quick mix, cilantro in, another brief mix, heat off, and serve.
Source: Watch the original video