November 03, 2017
Side Dishes, Vegetables, Eggplant,
Chinese, Quick Meals, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Spicy more
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"This is another one of those dishes that intrigues me. It's a take on a Shanghai dish that has been re-vamped it includes ingredients like dill, chiles de árbol, and anchovies. Placing it here for safe-keeping."
Submerge eggplant in a bowl filled with ice water for 5 minutes.
Meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat.
Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes.
Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.
Discard all but 1/4 cup oil in wok; return to medium heat.
Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter.
Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute.
Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil.
Cook until reduced by half, about 15 minutes; discard bouquet garni.
Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute.
Add eggplant; fold into sauce.
Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.
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