- 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.
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.