Ingredients
- 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 tablespoons bean paste douban jiang, Chinese red chile
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 2 teaspoons black vinegar Chinkiang, for garnish, optional
- 1 teaspoon sesame oil for garnish, optional
- rice Steamed, for serving
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