Eggplant In Garlic Sauce Oil Free Recipes

CHINESE EGGPLANT WITH GARLIC SAUCE

Steps:

• Combine the sauce ingredients in a small bowl and set aside.
• Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
• Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
• Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
• Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.

CHINESE EGGPLANT WITH GARLIC SAUCE (红烧茄子)

Steps:

• (Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
• (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
• Combine the sauce ingredients in a small bowl, mix well.
• Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
• Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
• Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
• Serve hot as a side or as main over steamed rice or noodles.

EGGPLANT IN GARLIC SAUCE (OIL-FREE)

Steps:

• Bring ¼-inch of water to a boil in a wide frying pan. Add the eggplant and cook, stirring occasionally and adding more water as needed, until the eggplant is softened and very little water remains, about 7 minutes.
• Remove the eggplant to a bowl. Heat another ¼-inch of water in the pan. Add the garlic, ginger and hoisin sauce. Simmer briskly for 10 minutes, stirring and adding more water as needed.
• Add the soy sauce and green onions to the pan, then add the cooked eggplant, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the eggplant with the sauce.
• Serve hot or at room temperature.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
• In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
• In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
• Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.

EGGPLANT WITH GARLIC SAUCE (鱼香茄子)

Steps:

• We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
• While we wait for the eggplant to steam for 15 minutes, we'll start chopping our ingredients.
• Next, we'll prepare our Yuxiang sauce by mixing:
• Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
• Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

CHINESE EGGPLANT IN GARLIC SAUCE

Steps:

• Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
• To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
• Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 - 10 minutes. Transfer to a bowl and repeat with remaining half.
• Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
• Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 - 60 seconds.
• Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 - 2 minutes.
• Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 - 7 minutes so the eggplant can absorb all the flavors.
• Garnish with sliced scallions.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

EGGPLANT IN GARLIC SAUCE

Steps:

• Cut eggplants to sticks.
• Sprinkle with salt and squeeze out water.
• Heat wok and stir fry garlic in oil 30 seconds.
• Add the ginger, stir fry till fragrant.
• Dump in ground pork, sautetill no longer pink.
• Add in eggplants and green onions.
• Pour in stock, chili garlic, hoisin, soy, sherry, sesame oil.
• Simmer awhile till flavor incorporates.
• Serve hot with rice.