Stir-Fry Egggplant with Douchi Lingyu
Ingredients: eggplant, salt, fried dace with salted black beans, minced garlic, minced ginger · 25 min cook time · 420kcal · $7.50
Ingredients
400g eggplant, 5.7g salt, 184g fried dace with salted black beans, 9g minced garlic, 4.5g minced ginger, 24g red chili pepper, 24g green chili pepper, 20g scallion, 11.3g fish sauce, 34g cooking oil
Instructions
1. Cut the eggplants in half lengthwise, then slice them diagonally into 2/3-inch thick pieces.
2. Rub the eggplant with salt and set aside for 15 minutes to soften the flesh.
3. Cut red and green chili peppers into bite-sized pieces, mince ginger and garlic, and dice scallions.
4. Open the can of fried dace, take out the fish, and reserve the fermented black beans and oil.
5. Rinse the eggplant with water and squeeze out excess moisture.
6. Preheat a wok over medium heat, add oil from the dace can, and slide in the eggplant with the skin side down to retain the purple color.
7. Add minced ginger, garlic, green and red chili, fermented black beans, and the fish meat. Stir-fry over low heat until fragrant.
8. Season with fish sauce, toss in diced scallions, mix well, and serve.
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