Step 1

Using the roll-cut method, slice eggplant into larger than bite-sized pieces. Transfer to a large bowl and rub about ½ teaspoon salt all over the eggplant. Set aside for 5-10 minutes.

Step 2

You may or may not get a lot of moisture at this point. If you do, drain it out but reserve some so the flour can blend in and stick to the eggplant.

Step 3

Lightly coat the eggplant with 2 tablespoons of flour.

Step 4

Heat a large wok with enough oil for frying (the height of the oil should cover the eggplant) to about 350F. Carefully drop the coated eggplant into the hot oil.

Step 5

Using a pair of chopsticks, move the eggplant around so they cook evenly.

Step 6

Flash fry for about 1 - 2 minutes until a thin crust is formed. Using a sieve, remove eggplant and drain on a towel to absorb excess oil.

Step 7

Clean the wok or pan and set it over medium heat. Add a drizzle of oil and sauté garlic until aromatic. Then, continue to stir-fry the peppers and onion for another minute until as crisp as you like.

Step 8

Add the doubanjiang, stir to combine.

Step 9

Add the eggplant and remaining sauces, then quickly toss everything together to combine. If it appears to be too dry, add about 3-4 tablespoons of water then continue to stir-fry until flavors meld. Taste test and season with more doubanjiang or soy sauce.

Step 10

Serve immediately.