Eggplant and Long Bean Stir-Fry

Steps

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1. 1
   Cut the eggplant into 3-inch-long strips.
   ≈0:27
2. 2
   Rub the eggplant with salt and let sit for 15 minutes. The salt softens the flesh and breaks down the spongy structure, preventing excess oil absorption and making the final dish healthier.
   ≈0:39
3. 3
   Trim the long beans at both ends and cut into 3-inch segments.
   ≈1:34
4. 4
   Combine soy sauce, oyster sauce, dark soy sauce, white pepper, tapioca starch, and water in a bowl. Stir until smooth to create the sauce.
   ≈1:54
5. 5
   Prepare minced garlic, minced ginger, diced Thai chilies, fermented black beans, and Sichuan bean paste.
   ≈2:27
6. 6
   Heat oil in the wok and stir-fry the long beans over medium heat until soft. Cook the beans first—if you reverse the order, eggplant absorbs most of the oil. Move the beans to the side, leaving the oil in the wok.
   ≈2:54
7. 7
   Squeeze out the liquid from the eggplant, rinse under running water to remove the salt, then squeeze dry again.
   ≈3:37
8. 8
   Arrange the eggplant strips skin-side down on a plate. This positioning keeps the skin in contact with the wok, preserving the vibrant purple color.
   ≈4:02
9. 9
   Stir-fry the eggplant over medium-high heat for 2 minutes. Turn off the heat and move it to the side.
   ≈4:20
10. 10
    Add minced garlic, ginger, diced Thai chilies, fermented black beans, and bean paste to the wok. Stir over low heat until fragrant. The bean paste needs to be heated to activate its flavor.
    ≈4:34
11. 11
    Return the long beans and eggplant to the wok. Pour in the sauce and stir over low heat for a couple of minutes until it thickens.
    ≈4:59
12. 12
    Serve with white rice.
    ≈5:12