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simple eggplant yangshuo style (chinese eggplant)

October 5, 2012

1 pound eggplant, sliced into 1-inch pieces
4 cloves garlic, crushed and minced
4 tablespoons ginger, crushed and minced
4 green onions, sliced
4 tablespoons peanut oil
2 teaspoons black bean sauce
1 or 2 teaspoons chili paste
2 teaspoons oyster sauce (veg? sub hoisin sauce.)
1/2 cup water

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Heat wok or a wide skillet over high heat. When the pan is very hot, add the oil and turn the heat to medium. Add the eggplant to the pan, frying over medium until browned and soft. If the oil smokes, turn down the heat to low.

Reduce the heat, and move the eggplant out of the center of the pan or wok. Add the garlic, ginger, chili paste and black bean sauce to the center of the pan, and continue cooking for two to three minutes more, until the ingredients are very fragrant.

Return the eggplant to the middle of the pan, add the water and oyster sauce, and turn the heat to high. Cook the mixture until the water is mostly evaporated. Add green onions, mix together and serve.

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Adapted by the bitten word from The Yangshuo Cooking School

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not bad; nothing to write home about. i left out the black bean paste, and i think that’s probably where a lot of the flavor comes from. oh well.

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