Ingredients:
- Tea Rubs: 2 tablespoons (A blend of black tea, green tea, and any other fragrant tea leaves)
- Eggplant: 2 medium, cut into 1-inch cubes
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Green Onions: 3, chopped (green parts reserved for garnish)
- Dried Red Chili Peppers: 4-5, optional for heat
- Soy Sauce: 2 tablespoons
- Vinegar: 1 tablespoon
- Sugar: 2 teaspoons
- Cornstarch: 1 teaspoon mixed with 2 tablespoons water
- Vegetable Oil: 3 tablespoons
- Salt: To taste
- Pepper: To taste
- Water: 1/2 cup
- Szechuan Peppercorns: 1/2 teaspoon, optional for authentic flavor
Instructions:
- Prepare the Tea Rubs: Crush the tea leaves finely using a mortar and pestle or a spice grinder. Mix the crushed tea leaves with salt and pepper to taste to create a rub.
- Season the Eggplant: Pat the eggplant cubes dry with paper towels. Rub the tea mixture evenly over all the eggplant cubes.
- Heat Oil and Stir-Fry Aromatics: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic, ginger, and dried red chili peppers (if using). Stir-fry until fragrant, about 30 seconds.
- Add Eggplant: Add the seasoned eggplant cubes to the wok and stir-fry for 5-7 minutes until they begin to soften.
- Prepare Sauce: In a small bowl, mix soy sauce, vinegar, sugar, and cornstarch slurry.
- Add Sauce and Simmer: Pour the sauce mixture into the wok with the eggplant. Add the water and Szechuan peppercorns (if using). Stir well and bring to a simmer, cooking until the sauce thickens, about 5 minutes.
- Thicken and Finish: If the sauce is too thin, mix additional cornstarch with a little water and add to the wok to thicken the sauce to your desired consistency.
- Garnish: Sprinkle with chopped green onions and serve hot.
- This recipe captures the essence of the classic Chinese fish-flavored dish with a unique twist from the tea rubs, adding a fragrant and slightly smoky undertone to the eggplant.