ASIAN EGGPLANT DISHES RECIPES

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CHINESE EGGPLANT IN GARLIC SAUCE RECIPE - FOOD.COM



Chinese Eggplant in Garlic Sauce Recipe - Food.com image

Eggplant is the star of vegetarian entrée. The aromatic sauce is flavored heavily with garlic and has just the right amount of Chinese five spice and chili oil.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

water
2 teaspoons cornstarch
2 tablespoons low sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1/2 teaspoon Chinese five spice powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 lbs Chinese eggplants, about 5
vegetable oil
salt
pepper
6 garlic cloves, chopped
3 scallions, thinly sliced, plus more for garnish
1 1/2 tablespoons chili oil

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.

Nutrition Facts : Calories 111.1, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0.1, SodiumContent 340.7, CarbohydrateContent 26.1, FiberContent 8.4, SugarContent 13.6, ProteinContent 3.4

CHINESE EGGPLANTS WITH MINCED PORK | CHINA SICHUAN FOOD



Chinese Eggplants with Minced Pork | China Sichuan Food image

Humble Chinese eggplants with minced pork

Provided by Elaine

Categories     Main Course

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 13

2 long Asian eggplants
pinch of salt
1/4 cup minced pork
1 tsp. minced ginger
1/2 tbsp. Chinese cooking wine
3 tbsp. cooking oil ( ,divided)
2 garlic cloves ( ,sliced)
1 thumb ginger ( ,sliced)
2 green onions ( ,white half and green half divided)
1/2 tbsp. doubanjiang ( ,skip this if you prefer a mild taste or double for a hotter version)
1 tbsp. light soy sauce
1/8 tsp. sugar
1/2 tsp. sesame oil

Steps:

  • Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
  • Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
  • Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
  • Add marinated pork in to stir-fry until the color changes into white. Transfer out.
  • Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, and doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
  • Garnish chopped green onion (green parts) and serve with steamed rice.

Nutrition Facts : Calories 354 kcal, CarbohydrateContent 14 g, ProteinContent 7 g, FatContent 29 g, SaturatedFatContent 4 g, CholesterolContent 20 mg, SodiumContent 434 mg, FiberContent 6 g, SugarContent 7 g, ServingSize 1 serving

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