Spicy Beef and Eggplant
Spicy Beef and Eggplant is a hearty home-style dish that pairs strips of tender Beef with batons of Eggplant in an umami-rich and fiery Chili Bean Paste.
Beef, Chili Bean Paste, Eggplant, Rice Wine, Scallion
as one dish in a Chinese meal
sliced across the grain in strips;
Chili Bean Paste;
or more or less to taste;
cut in 2-inch lengths;
small slender Asian Eggplants; cut into 2-inch batons.
Toss the beef with the salt and cornstarch, stir in the oil to coat the pieces, and set aside for an hour or so.
Mix the Bean sauce, chili, sugar and rice wine together in a bowl and set aside.
Deep-fry the beef at a moderate heat until just browned.
Heat a couple of tablespoons of oil in a pan over high heat, throw in the scallion followed by the eggplant, and stir rapidly, letting the eggplant pieces blister and darken here and there.
Add in the beef, followed by the sauce mix and cook for a little longer until the sauce reduces slightly.
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