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鱼香茄子 Yu Xiang Qie Zi

A traditional Sichuan dish includes sweet bell peppers, tender eggplant, and a savory and spicy sauce. The name of the dish, which translates to “fish fragrant eggplant,” alludes to the blend of tastes found in the sauce, which is typically used to flavor fish dishes in Sichuan cuisine. But to make a rich and flavourful sauce, this vegan version uses hot fermented bean paste (doubanjiang) as the primary flavoring ingredient. The meal is a wonderful way to enjoy seasonal vegetables and is ideal for those enjoying strong, spicy flavors.


Seasons: All

Preparation time: 10 min

Total cooking time: 20 min


Ingredients:

  • 2 medium eggplants

  • 1 red bell pepper

  • 1 green bell pepper

  • 4 cloves of garlic, minced

  • 1 tablespoon of ginger, minced

  • 2 tablespoons of vegetable oil

  • 1 tablespoon of doubanjiang (spicy fermented bean paste)

  • 2 tablespoon of soy sauce

  • 1 tablespoon of rice vinegar

  • 1 tablespoon of sugar

  • 1 tablespoon of cornstarch

  • 3 tablespoons of water

  • Salt and pepper to taste

  • Chopped scallions and cilantro for garnish (optional)


Procedure:

  1. Cut the eggplants into 2 cm thick slices, and then into bite-sized pieces. Cut the bell peppers into bite-sized pieces.

  2. In a large wok or frying pan, heat 2 tablespoons of oil over high heat until hot. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.

  3. Add the eggplants to the wok and stir-fry for about 5 minutes, or until they start to soften. Remove the eggplants from the wok and set aside.

  4. Add the bell peppers to the wok and stir-fry for about 2 minutes, or until they start to soften. Remove the bell peppers from the wok and set aside.

  5. Add the doubanjiang to the wok and stir-fry for about 30 seconds until fragrant.

  6. Add the soy sauce, rice vinegar, sugar, and a pinch of salt to the wok and stir to combine.

  7. In a small bowl, mix the cornstarch and water together to make a slurry.

  8. Add the eggplants and bell peppers back into the wok and stir to combine with the sauce.

  9. Pour the cornstarch slurry into the wok and stir for about 1-2 minutes, or until the sauce has thickened and coated the vegetables.

Taste and adjust the seasoning with salt and pepper if needed.

Garnish with chopped scallions and cilantro (optional).


Nutritional Values per portion: 168 kcal | 8g of fat | 23g of carbohydrates | 4g of protein | 7g of fiber | 478mg of Sodium


C02 values per portion: 237 g




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