CHINESE EGGPLANT RECIPE WITH GARLIC SAUCE
This Chinese Eggplant Recipe with Garlic Sauce features crispy eggplant bites coated in a sticky, spicy, savory-sweet garlic sauce ⏤ simple but packed with flavor! Perfect for weeknight dinners, this recipe is better-than-takeout and naturally Vegan!
Provided by Damn, Spicy! @ www.damnspicy.com
Categories Main Course Side Dish
Time 53m
Number Of Ingredients 12
Steps:
- Place the chopped eggplants in a colander, sprinkle with salt and allow to rest for 30-40 minutes. Pat dry, then transfer to a large shallow bowl and add in the cornstarch. Toss until evenly coated on all sides.
- In a large non-stick skillet over medium heat, add the peanut oil and heat until hot. Add in the eggplants and spread them into a single layer (they shouldn't overlap or they will turn soggy). Cook one side at a time until the eggplants are crispy on the outside and soft on the inside (about 8-10 minutes in total), then remove them from the skillet and transfer them to a clean plate.
- In a small bowl, add the water, soy sauce, rice vinegar, brown sugar and cornstarch. Mix until combined and the cornstarch is completely dissolved. Set aside.
- Add the peanut oil to the same skillet, place over medium heat and heat until hot, then add in the garlic and ginger. Stir fry until fragrant (don't let the garlic turn brown). Immediately add in the eggplants, give another whisk to the sauce, then pour it in. Stir until the eggplants are coated evenly and the sauce thickens (you're looking for a sticky maple syrup-like consistency). Turn off the heat and serve immediately! Serve hot as a side or over rice or noodles as a main.
SZECHUAN EGGPLANT
Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.
Provided by Sylvia Fountaine
Categories Main
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
- In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
- To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
- Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
- heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I'll use 2 pans.) Set the eggplant aside.
- Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
- Place in a serving dish and top with scallions and optional peanuts.
- Serve with rice, cauliflower rice, black rice or rice noodles.
Nutrition Facts : Calories 323 calories, Sugar 17.8 g, Sodium 1110.4 mg, Fat 21.8 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 7.4 g, Protein 5.9 g, Cholesterol 0 mg
CHINESE TAKE-OUT EGGPLANT IN SPICY SAUCE
We can't get enough of this spicy, hot eggplant dish studded with tender pork. Try to find the small Asian eggplants at your local market. They contain fewer of the seeds that tend to make eggplant bitter. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wok, set over medium-high heat, heat the oil to 360º.
- Add half the eggplant to the oil and fry for about 5 minutes or until the eggplant is limp.
- Remove the eggplant with a slotted spoon and drain on a paper towel-lined sheet pan. Cook the remaining eggplant in the same manner.
- In a small bowl, combine the soy sauce, brown sugar, bean sauce, rice vinegar, rice wine, sesame oil, and cornstarch. Set aside.
- Pour off all but 2 tablespoons of the oil in the wok. Add the garlic, ginger and chiles and cook 1 minute. Add the pork and stir-fry for 2 minutes. Return the eggplant to the wok. Stir the sauce and add it to the pork. Boil until the sauce thickens, about 2 minutes.
- To serve, garnish with green onions.
Nutrition Facts : Calories 1024.8, Fat 109.4, SaturatedFat 18.5, Sodium 257.9, Carbohydrate 13.1, Fiber 4.4, Sugar 6.6, Protein 2.1
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- Slice off the ends of the eggplant, then slice each eggplant crosswise into into thirds. Slice each piece in half lengthwise, then place the flat sides down and make a few additional lengthwise slices to create thick, long pieces (see post photos for reference).
- Heat a skillet (nonstick or cast iroor wok over medium-high heat, then add 1 1/2 tablespoons of the oil. Add the eggplant and cook, stirring or tossing periodically, until the color has changed and the flesh is soft but not mushy, 2-4 minutes.
- Push the eggplant aside. If the pan seems dry, you can add some or all of the remaining oil. Add the garlic, ginger, and scallion (note: if using diced red chili pepper, add it here as well). Stir the aromatics separately from the eggplant for about 30-60 seconds, until fragrant and soft, then toss with the eggplant for another 30 seconds.
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