FISH-FRAGRANT EGGPLANTS (YUXIANG QIEZI)
■ 1 lb 5 oz (600 g) eggplants (1-2 large)
■ Cooking oil, for deep-frying
■ 1 1/2 tbsp (22 ml) Sichuan chili bean paste
■ 1 1/2 tbsp (22 ml) finely chopped garlic
■ 1 tbsp (15 ml) finely chopped ginger
■ 10 tbsp (150 ml) hot stock or water
■ 4 tsp (20 ml) superfine sugar
■ 1 tsp (5 ml) light soy sauce
■ 3/4 tsp (4 ml) potato starch, mixed with 1 tbsp (15 ml) cold water
■ 1 tbsp (15 ml) Chinkiang vinegar
■ 6 tbsp (90 ml) thinly sliced scallion greens
■ Salt
1. Cut the eggplants into batons about 3/4 inch (2 cm) thick and 2 3/4 inches (7 cm) long. Sprinkle with salt, mix well and set aside for at least 30 minutes.
2. Rinse the eggplant, drain well and pat dry with paper towels. Heat the deep-frying oil to around 390 F (200 C) (hot enough to sizzle vigorously around a test piece of eggplant).
3. Add the eggplant, in two or three batches, and deep-fry for about 3 minutes, until tender and a little golden. Drain well on paper towels and set aside.
4. Carefully pour off all but
3 tbsp (45 ml) oil from the wok and return to medium heat. Add the chili bean paste and stir-fry until the oil is red and fragrant: Take care not to burn the paste. Add the garlic and ginger and stir-fry until they smell delicious.
5. Tip in the stock or water, sugar and soy sauce. Bring to a boil, then add the eggplant, nudging the batons gently into the sauce so they do not break apart. Simmer for about a minute or so to allow the eggplant to absorb the flavours.
6. Give the potato starch mixture a stir and add it gradually, in about three stages, adding just enough to thicken the sauce to a luxurious gravy (you probably won’t need it all). Tip in the vinegar and all but 1 tbsp (15 ml) of the scallion greens, then stir for a few seconds to fuse the flavours together.
7. Turn out onto a serving dish, scatter over the remaining scallion greens and serve.