Ingredients
500 g (about 1 lb) eggplant
Seasonings
500 g (about 1 lb) vegetable oil (75 g / 1/3 cup will be absorbed), 50 g (about 1/2 cup) each of scallions, ginger, and garlic, 25 g (about 2 tablespoons) water starch, 25 g (about 1 1/2 tablespoons) sweet bean paste, 10 g (about 2 teaspoons) each of sugar and soy sauce, 1 g (about 1/4 teaspoon) each of salt and MSG.
Instructions
1. Slice the scallions, ginger, and garlic and set aside. Peel the eggplant and cut into 2 cm cubes, then score a crosshatch pattern on the surface. Heat vegetable oil in a wok until hot, then deep-fry the eggplant pieces until golden brown and remove.
2. Pour out the oil from the wok, leaving a small amount of oil as a base. Add scallions, ginger, garlic, and sweet bean paste to the wok and stir-fry until fragrant. Then add an appropriate amount of water, along with the eggplant, sugar, salt, MSG, and soy sauce. Bring to a boil, then reduce the heat to low and simmer until the eggplant is fully cooked. Thicken with a water and cornstarch slurry, bring to a boil, and it's ready. This dish is savory with a hint of sweetness and rich with the aroma of the bean paste.