Yuxiang Qiezi

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

750 g Chinese eggplant, halved and cut into 2 inch pieces

Oil for frying

1½ Tbsp Doubanjiang

1 Tbsp chopped ginger

1 Tbsp chopped garlic

150 ml stock or water

1 tsp sugar

1 tsp light soy sauce

2 tsp black vinegar

1 tsp corn starch mixed into 1 tsp water

4 green onions, sliced

sesame oil for garnish

Directions at spicetrekkers.com

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