Simple side dish, goes well with white rice. Some friends have asked for the recipe recently so I thought I'd post it here since I had it written up. Ingredients: - oil (I use peanut oil but almost anything is fine, except olive oil) - 2 long purple chinese eggplant, about 500g total - 3-4 cloves garlic, roughly diced - a thumb of ginger, roughly diced - 1.5 tablespoons doubanjiang (chili bean sauce) (see note #3) - optional: 3 thai chilis sliced - spring onion or coriander to garnish, sliced or roughly chopped, whatever you prefer Method: - rolling-cut the eggplant and set aside. I cut mine a bit bigger than a golf ball - in a wok (or similar) heat up oil to frying temperature. tip: put a wooden chopstick or bamboo skewer in and if it bubbles smoothly it's ready - add in eggplant in batches, fry for 60 seconds, then set aside in a strainer to drip off excess oil - empty wok/pot, and heat it back up on medium-high heat, wait for it to get up to temperature - add back in 1tbsp oil, wait 30 seconds to heat up the oil - add in ginger and garlic, stir fry for 1-2min - add in doubanjiang (and optional thai chilis), stir fry for 2min - add in eggplant, stir through to combine for 1-2min - serve on a dish, add garnish Extra Info: - if you don't want to fry the eggplant beforehand, you can blanch it or steam it to an 80-90% cooked state, and set aside in a strainer to drip excess water - if you have sichuan green peppercorn powder, sprinkle that over the top before garnishing for some numbing spice sensation - easily available doubanjiang in western supermarkets is the Lee Kum Kee brand (labelled Chili Bean Sauce / Toban Djan in English). Pic here https://usa.lkk.com/en/products/chili-bean-sauce . If you have access to a Chinese supermarket have a browse for a Pixian variety of doubanjiang, it's the overall best standard - for allergy related concerns (and understanding differences in doubanjiang if you're really interested) the wikipedia is a good place to start https://en.wikipedia.org/wiki/Doubanjiang Yeah I know it's not a real braise recipe but it's my modification of. I get better texture this way I feel than braising from raw. Braising from raw can give you other options though, like adding mushroom stock for extra umami. It's a pretty flexible recipe depending on cooking style or preferences. Sorry the pic isn't all in focus, my phone has a 'food' setting and I was playing with it Click to view full size!