Spicy braised eggplant

Method

1. 01

   Step 1

   Peel the eggplant and cut it into bite-sized pieces. Coat each piece with a layer of dry cornstarch and set aside.

   

2. 02

   Step 2

   Heat oil in a wok—the amount for frying, not stir-frying. Too little oil will cause the eggplant to absorb more oil. When the oil is about 70% hot, add the eggplant pieces and fry until golden brown.

   

3. 03

   Step 3

   Remove from the oil, then fry again after the oil temperature rises, remove and drain.

   

4. 04

   Step 4

   Mince the garlic and green and red peppers.

   

5. 05

   Step 5

   Put soy sauce, oyster sauce, sugar, salt, and chicken powder into a bowl, add a little water and mix to make a sauce.

   

6. 06

   Step 6

   Pour out the oil from the pan, let the pan cool down, and then add an appropriate amount of dried red chilies to sauté until the oil turns red.

   

7. 07

   Step 7

   Add the eggplant pieces.

   

8. 08

   Step 8

   Pour in the sauce and garlic, then drizzle with cornstarch slurry.

   

9. 09

   Step 9

   Sprinkle with green and red peppers, stir-fry evenly, and serve.