Flavorful Stir-fried Eggplant with Doubanjiang Sauce
Chinese-Inspired Eggplant Stir-fry with Savory Doubanjiang
This is a delightful eggplant stir-fry made with nutrient-rich eggplants, packed with anthocyanins. The deep flavor and glossy finish from the Doubanjiang sauce and cornstarch slurry give it a distinct Chinese culinary flair. It’s perfect as a side dish for rice or as a topping for a hearty rice bowl.
Main Ingredients- 2 eggplants (medium-sized)
- 200g thinly sliced beef brisket (Ushisugyeong)
- 1/2 onion
- 1 stalk of green onion (scallion)
- 1/2 Cheongyang chili pepper (optional, for extra spiciness)
- 1/2 red chili pepper (for color)
- 1 Tbsp cooking wine (to remove beef odor)
- 1 Tbsp cornstarch
- 1 Tbsp water (for cornstarch slurry)
- Pinch of salt
- Pinch of black pepper
Spicy & Savory Doubanjiang Sauce- 2 Tbsp Doubanjiang (spicy broad bean paste)
- 1 Tbsp oyster sauce
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- A little sesame oil (for finishing aroma and gloss)
- 2 Tbsp Doubanjiang (spicy broad bean paste)
- 1 Tbsp oyster sauce
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- A little sesame oil (for finishing aroma and gloss)
Cooking Instructions
Step 1
Thoroughly wash the eggplants under running water and trim off the ends. Cut the eggplants lengthwise into quarters, then slice them diagonally into bite-sized pieces. This cutting method helps the sauce to penetrate well and cooks them evenly.
Step 2
Peel and thinly slice the onion. Chop the green onion into bite-sized pieces to add fragrance. Finely mince the Cheongyang and red chili peppers (remove seeds if you prefer less heat) for a spicy kick and vibrant color. You can omit the Cheongyang chili if you don’t like spicy food.
Step 3
The key to a delicious eggplant stir-fry is the sauce! In a bowl, combine 2 Tbsp Doubanjiang, 1 Tbsp oyster sauce, 1 Tbsp gochugaru, and 1 Tbsp minced garlic. Mix all sauce ingredients except sesame oil until well combined to create a flavorful sauce base. Preparing this in advance makes the cooking process much smoother.
Step 4
Prepare the cornstarch slurry, which will add a smooth texture and glossy finish at the end. In a small bowl, mix 1 Tbsp cornstarch with 1 Tbsp water until smooth and lump-free. Ensuring it’s well-dissolved is crucial.
Step 5
Let’s start stir-frying! Heat a pan over medium-high heat and add the thinly sliced beef brisket. Break it apart with chopsticks and stir-fry until the pink color disappears and the fat renders. The savory drippings from the beef will meld with the vegetables for enhanced flavor.
Step 6
Once the beef is no longer pink, add the sliced onion and chopped green onion to the pan. Stir-fry until the onions become translucent. Then, add 1 Tbsp cooking wine and season lightly with salt and pepper. This initial seasoning helps to enhance the individual flavors while preparing for the main sauce.
Step 7
Add the sliced eggplants to the pan with the stir-fried beef and vegetables. Keep the heat on high and stir-fry rapidly until the eggplant softens and wilts. Stir-frying eggplant over high heat quickly helps to prevent it from releasing too much water and maintains its shape.
Step 8
When the eggplant is slightly tender, pour the prepared Doubanjiang sauce mixture evenly over the ingredients in the pan. Stir everything together to ensure the sauce coats the eggplant and beef thoroughly.
Step 9
Next, gradually add the cornstarch slurry (about 2 Tbsp in total, adding it in portions) while stirring constantly over high heat to thicken the sauce. As the slurry is added and stirred, the sauce will become glossy and cling to the eggplant, giving it an appetizing sheen. Add it bit by bit to achieve the desired consistency; too much can make it gummy.
Step 10
Finally, toss in the chopped Cheongyang and red chili peppers and stir-fry briefly to release their aroma. Just before turning off the heat, drizzle in a little sesame oil to add a final touch of nutty fragrance. Give it one last quick stir and immediately turn off the heat.
Step 11
Transfer the delicious stir-fried eggplant with Doubanjiang sauce to a serving plate. Your flavorful and satisfying meal or side dish is now ready to be enjoyed!
