Hot Chinese Eggplant Aubergine Recipes

HOT AND SOUR CHINESE EGGPLANT

Steps:

• Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
• In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN

Steps:

• Combine Spicy Sauce Ingredients.
• Cut up chicken to desired size.
• Peel eggplant and cut up to desired size.
• Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
• Stir Fry garlic in wok, about 10 seconds.
• Cook chicken.
• Add Spicy Sauce into wok and simmer then add cornstarch.
• Add eggplant and stir, about 30 seconds.
• Serve and Enjoy!

EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE

Steps:

• Cut eggplant 1/2-inch wide by 2-inch long strips.
• Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
• When browned and soft, remove from pan about 5 minutes.
• Then repeat with rest of eggplant or sautee in 2 pans.
• On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
• Add water chestnuts.
• Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
• If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
• Fold sesame oil.
• Top with green onions and sesame seeds.
• Serve hot or cold with white rice.

HOT CHINESE EGGPLANT (AUBERGINE)

Steps:

• Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
• Place strips in a colander, sprinkle with salt and toss to coat.
• Let drain for 30 minutes.
• Rinse.
• Squeeze to remove water.
• Mix first 5 ingredients in a bowl.
• In a skillet or wok heat the oil.
• Add the eggplant, garlic and ginger.
• Stir fry over high heat for 3 minutes.
• Add sauce and stir well.
• Reduce heat to medium low, simmer 15 minutes.
• Gradually turn up heat.
• Cook until sauce is reduced to a thick glaze.
• Garnish with sesame seeds.
• Serve immediately.

ORIENTAL BRAISED EGGPLANT (AUBERGINE)

Steps:

• Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
• Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
• Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
• Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
• Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
• Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
• Add the eggplant and stir-fry for 2 to 3 minutes.
• Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
• Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
• Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.

YU HSIANG EGGPLANT (AUBERGINE)

Steps:

• The small purple Asian eggplant is best but the western dark skinned variety (large or baby) can be used be used.
• If using the western eggplant you may want to peel the skin since it has a tendency to be quite tough.
• These are called mu-er in Chinese.
• This is the fungus used in mu shu pork.
• Variously known in English as wood ears, tree ears or cloud ears, it is strictly a texture food and has no flavor at all.
• They must be soaked for 15 minutes in boiling water before use.
• The stem is very tough and must be removed.
• Mu-er increase up to four times in size when soaked so a little goes a long way.
• Chinese red vinegar is best but unseasoned rice vinegar, or plain or cider vinegar work fine.
• Have a bowl handy lined with a sieve.
• Heat oil in wok to very hot.
• Carefully stir in eggplant and cook, stirring constantly, until half done.
• Pour contents into the sieve-lined bowl to drain.
• (You may want to press down on it slightly since eggplant soaks up a lot of oil).
• The oil can be strained and reserved for other uses.
• Reheat the wok with a little more oil and stir fry the garlic, ginger and scallions for about 30 seconds- until they give off a strong aroma.
• Add the mu-er, water chestnuts and bamboo; stir fry about a minute.
• Stir in the sauce ingredients.
• When it begins to boil thicken it slightly by adding a little of the cornstarch mixture at a time.
• When it reaches the desired thickness (it takes very little time) stir in the cooked eggplant.
• Continue to stir and cook for about a minute.
• Stir in a few drops of sesame oil and serve immediately.
• Serves 3 or 4 as part of a multicourse Chinese dinner.

SZECHUAN STYLE EGGPLANT (AUBERGINE)

Steps:

• Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
• While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
• Remove eggplant from skillet when cooked and keep warm.
• Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
• Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
• Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
• Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
• Serve hot, garnished with sesame seeds.