Ingredients
-
5
-
3
-
3
-
2
-
1
-
1
-
1
-
1
-
2
-
1 1/2
-
-
-
-
-
Directions
Red-Cooked Eggplant (Hongshao Qiezi), This is another one of those recipe’s that incredibly intrigue me and I’m dying to try. It’s a take on Shanghai dish that has been re-vamped. Placing it here for safe-keeping. Source: Saveur magazine, This is another one of those recipe’s that incredibly intrigue me and I’m dying to try. It’s a take on Shanghai dish that has been re-vamped. Placing it here for safe-keeping. Source: Saveur magazine
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Steps
|
1
Done
|
Submerge Eggplant in a Bowl Filled With Ice Water For 5 Minutes. |
|
2
Done
|
Meanwhile, Heat Oil in a 14" Flat-Bottomed Wok Over Medium-High Heat. |
|
3
Done
|
Drain Eggplant, Dry Thoroughly With Paper Towels, and Add All to the Oil. Cook Until Just Soft and Golden, About 3 Minutes. |
|
4
Done
|
Using a Slotted Spoon, Transfer Eggplant to a Bowl, Cover With Boiling Water, and Let Sit For 3 Minutes. Drain; Dry With Paper Towels. |
|
5
Done
|
Discard All but Cup Oil in Wok; Return to Medium Heat. |
|
6
Done
|
Add Sugar; Stir Until Sugar Dissolves and Mixture Looks Like Separated Peanut Butter. |
|
7
Done
|
Add 1 Tablespoons Chili Paste, Tomato Paste, Bay Leaf, and Anchovy; Cook For 1 Minute. |
|
8
Done
|
Add Sachet of Spices, Stock, 1 Teaspoons Peppercorns, Dark Soy Sauce, Fennel Seeds, and Chiles; Boil. |
|
9
Done
|
Cook Until Reduced by Half, About 15 Minutes; Discard Bouquet Garni. |
|
10
Done
|
Add Remaining Chili Paste, Wine, Fish Sauce, and Garlic; Cook For 1 Minute. |
