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Ingredients
US|METRIC
3 SERVINGS
- 3 cups canola oil
- 1 inch crosswise
- 4 Japanese eggplants
- 10 chinese chives (suan miao, blossoms discarded or scallions, thinly sliced, plus more for garnish)
- 4 cloves garlic (minced)
- 1 ginger (2" piece, peeled and minced)
- 2 Tbsp. bean paste (douban jiang, Chinese red chile)
- 2 Tbsp. light soy sauce
- 1 tsp. sugar
- 2 tsp. black vinegar (Chinkiang, for garnish, optional)
- 1 tsp. sesame oil (for garnish, optional)
- rice (Steamed, for serving)
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