Eggplant Stir-Fried in Sweet Bean Paste (酱爆茄子)

Instructions

1. 1Roll-cut the eggplant: rotate a quarter turn between each diagonal slice so you get wedge-shaped pieces with plenty of cut surface. Pat dry.

   滚刀切块

   🔍 Look for

   Visual: 大小基本均匀，每块都有几个平面切面而不是圆面Pieces are roughly equal, each with several flat cut faces rather than round ones

   You know it's right when: 最宽处都不超过 3 厘米No piece is thicker than about 3 cm at its widest

   Cut surfaces are where the sauce grips. More flat faces = more jiang.

2. 2Heat 2 tbsp oil over medium-high. Add eggplant in one layer and fry 4 minutes, stirring only twice, until golden in patches. Remove to a plate.

   煎软去水

   🔍 Look for Medium-high 4 分钟 · 4 minutes

   Visual: 表皮起泡、上色不均；茄肉塌软不再回弹Skins blister and brown unevenly; flesh collapses and no longer springs back

   You know it's right when: 锅里重新变得湿亮——茄子出水又被收了回去The pan looks wet again — the eggplant has released and reabsorbed its water

3. 3Lower heat to medium. Add the last 1/2 tbsp oil, garlic, ginger and scallion whites. Stir 20 seconds until fragrant but not browned.

   小火爆香

   🔍 Look for Medium heat 20 秒 · 20 seconds

   Visual: 葱白变油亮、微微透明；蒜粒保持浅色Scallion whites turn glossy and translucent; garlic stays pale

   You know it's right when: 香气随蒸汽上来——在任何上色之前Fragrant steam rises — before any browning appears

4. 4Add the sweet bean paste. Fry it in the oil for 45 seconds, pressing and stirring constantly, until it darkens slightly and smells caramel-sweet. This step is the whole dish.

   酱爆出香

   🔍 Look for Medium heat 45 秒 · 45 seconds

   Visual: 酱从稠转稀，又重新变稠，成深褐油亮的挂勺状态Paste loosens, then thickens again into a glossy dark-brown paste that coats the spoon

   You know it's right when: 闻起来是焦香甜，而不是生酱味或粉味——一旦糊了就得重来It smells sweet and toasted, not raw or floury — if it scorches, start over

   Keep it moving. Sweet paste is full of sugar and burns in seconds.

5. 5Splash in the Shaoxing wine along the pan edge, then add soy sauce, sugar and 60 ml water. Stir to a loose sauce and bring it to a simmer.

   烹酒调汁

   🔍 Look for Medium heat 约 1 分钟 · about 1 minute

   Visual: 酱汁冒泡并变得油亮；生酱的白条不见了Sauce bubbles up and turns glossy; pale streaks of paste disappear into it

   You know it's right when: 整个表面都在稳定冒小泡，而不只是锅边Small bubbles break steadily across the whole surface, not just the rim

6. 6Return the eggplant. Toss over medium-high for 1–2 minutes until every piece is coated and glossy. Off the heat, stir in sesame oil and serve.

   裹酱出锅

   🔍 Look for Medium-high 1–2 分钟 · 1–2 minutes

   Visual: 每个切面都是均匀的酱褐色；锅底没有稀水积着Every cut face is a uniform reddish-brown; nothing pools watery at the bottom

   You know it's right when: 装盘时酱汁能堆起来而不是流散——收汁到位了The sauce mounds on the plate instead of running — it has reduced enough