Fragrant with cilantro, the shredded eggplant is soft and silky.
Another shredded eggplant dish, this time using the Shandong-style cilantro flash-fry seasoning method. Cilantro and minced garlic remain the stars of the flavor, while the shredded eggplant stays the same—yet the taste is a whole new world!
Ingredients
Main Ingredients
500 g (about 1 lb) round eggplant
80 g fresh cilantro (about 2 cups loosely packed)
Seasonings for cilantro-flash-fried eggplant:
20 g (about 1.5 tablespoons) yellow wine
3 g rice vinegar
2 g (about 1/2 teaspoon) white pepper
3 g sesame oil
5 g each of minced scallion and garlic
Other Seasonings
8 g salt
Instructions
Instructions
Preparation
① Peel the eggplant, slice it thick, then cut into matchstick-sized strips. Toss with salt and let sit for 20 minutes until softened (Image 2). Squeeze out the excess moisture with your hands (Image 3). Cut cilantro into segments. Mix all the flash-fry sauce ingredients in a bowl (Image 4).
*The eggplant must be peeled, otherwise the texture will be unpleasant.
*Pepper is very important for this dish, so use a generous amount.
Stir-fry until the eggplant strips are tender and the cilantro is fragrant, then serve immediately.
② Heat a wok over medium-high heat until it reaches about 60% hot, add enough oil, then stir-fry the shredded eggplant over high heat for 5-6 minutes until tender (Image 5). Pour in the prepared cilantro quick-fry sauce along with the cilantro segments, quickly stir-fry over high heat to combine and separate everything, then serve immediately (Image 6).
*When stir-frying the shredded eggplant, avoid flipping it too frequently, or the shreds will easily break apart.
*The shredded eggplant has already been salted, so no additional salt is needed when stir-frying.