Yu xiang qiezi

Method

1. 1 Cut the eggplant into long strips and steam them for 12 minutes instead of frying; steaming helps the eggplant retain its purple color and prevents it from absorbing oil.
2. 2 Place the eggplant in a colander to drain off any remaining steam; any remaining water will dilute the sauce.
3. 3 Sauté the soybean paste with minced garlic and ginger for 90 seconds over low heat until the oil turns red.
4. 4 Mix black vinegar, sugar, soy sauce, and cornstarch with 80 ml of water, then pour into a pan and simmer for 2 minutes until thickened.
5. 5 Pour the sauce over the eggplant and sprinkle with chopped scallions; "fish sauce" doesn't contain fish; its name comes from the spice blend originally used to cook fish.

With an appliance

• Microwave 30 min

  Replace step 1: place the eggplant strips in a partially covered container and microwave at 700 W for 6 minutes until tender but still retaining their shape; steps 2–5 remain the same.