- 10 Min. Prep
- 15 Min. Cook
- 2 Servings
- 277 Calories
Here’s another Sichuan restaurant classic to add to your recipe rotation. Made with Knorr Liquid Seasoning to amplify the signature spices of this aromatic sauce, this crave-worthy dish is sure to please the whole family.
- 1 tbsp Knorr Liquid Seasoning
- 2 tbsp chili bean sauce (douban jiang)
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tbsp sugar
- 1 tbsp vinegar
- 2 tbsp water
- 1 tsp cornstarch
- 2 Chinese eggplants
- 1 tbsp crushed garlic
- 1 tbsp XO sauce
- 1/4 cup diced green onion
- 1 tbsp oil
For the sauce, whisk together chili bean sauce, Knorr Liquid Seasoning, dark soy sauce, Shaoxing wine, sesame oil, sugar, vinegar, water, and cornstarch in a medium bowl.
Wash and cut eggplants into 2-inch long pieces.
In a skillet over high heat, add 1 tablespoon of oil. Add in eggplant and sear on all sides, turning frequently to prevent burning. Cook until eggplant has become soft and slightly charred. Set aside on a plate.
In a skillet over medium high heat, add in XO sauce, garlic, and ginger. Toss for 30 seconds or until aromatic.
Add cooked eggplant and prepared sauce into skillet. Stir fry for 1-2 minutes or until thoroughly combined.
Turn heat off and transfer dish onto a serving plate. Garnish with green onions as desired.
