魚香茄子 YÜ HEUNG KE JI
Two Chinese eggplants, cut into thick strips.
Two garlic cloves, minced.
Equivalent amount of ginger, ditto.
One scallion, also minced.
One fresh hot pepper, likewise.
Two TBS sherry or rice wine.
One TBS 豆瓣酱 ('dau-baan jeung': hot bean paste).
One TBS soy sauce.
One TBS fragrant black vinegar*.
A dab of chili-garlic sauce.
A pinch of sugar.
A few drops of dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').
[Fragrant black vinegar: 鎮江香醋 ('jan-gong heung-cho': a flavourful dark rice vinegar produced in Jiangsu (江蘇 'gong sou') province, south-central China.
FYI: Great for dipping dumplings.]
Heat oil in the pan to almost the smoking point, toss in the eggplant pieces and cook on high briefly, flipping and overturning them as you go.
Clear some space in the pan, add a little more oil, and dump the garlic, ginger, scallion, and chili in this space. Stirfry till the fragrance rises and the garlic is golden. Mix everything and continue, stirring and tossing as you go. Add everything else, stir to mix well, and decant it all to a serving plate.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/fish-fragrance-eggplant-imagine-what_20.html.