Berinjela salteada com doubanjiang

Ingredientes

• 1 lb eggplant (about 2 medium-sized)
• 4 cloves garlic (sliced)
• 1/2 medium-sized onion
• 1/3 cup chopped bell pepper
• 1/3 cup chopped bell pepper
• salt to remove the water from the eggplant
• flour
• cooking oil
• 1 tablespoon doubanjiang plus more to taste
• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar
• 1/2 tablespoon sugar

Modo de preparo

1. 1

   Using the roll-cut method, slice eggplant into larger than bite-sized pieces. Transfer to a large bowl and rub about ½ teaspoon salt all over the eggplant. Set aside for 5-10 minutes.

2. 2

   You may or may not get a lot of moisture at this point. If you do, drain it out but reserve some so the flour can blend in and stick to the eggplant.

3. 3

   Lightly coat the eggplant with 2 tablespoons of flour.

4. 4

   Heat a large wok with enough oil for frying (the height of the oil should cover the eggplant) to about 350F. Carefully drop the coated eggplant into the hot oil.

5. 5

   Using a pair of chopsticks, move the eggplant around so they cook evenly.

6. 6

   Flash fry for about 1 - 2 minutes until a thin crust is formed. Using a sieve, remove eggplant and drain on a towel to absorb excess oil.

7. 7

   Clean the wok or pan and set it over medium heat. Add a drizzle of oil and sauté garlic until aromatic. Then, continue to stir-fry the peppers and onion for another minute until as crisp as you like.

8. 8

   Add the doubanjiang, stir to combine.

9. 9

   Add the eggplant and remaining sauces, then quickly toss everything together to combine. If it appears to be too dry, add about 3-4 tablespoons of water then continue to stir-fry until flavors meld. Taste test and season with more doubanjiang or soy sauce.

10. 10

    Serve immediately.