Chinese Eggplant In Garlic Sauce Food

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 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.

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 WITH GARLIC SAUCE

Steps:

• Whisk all the ingredients for the sauce into a bowl and set aside.
• In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
• Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
• Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
• Turn the heat off and serve with white or brown rice.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Place pork in mixing bowl.
• Add sherry, egg white and salt and mix with hands until egg white is foamy.
• Add cornstarch and mix again until smooth.
• Cover and refrigerate at least 1 hour.
• For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
• Heat 4 cups oil in wok or deep fryer to 350 degrees.
• Add eggplant in small batches and fry until lightly colored.
• Drain on paper towels,pressing to remove as much oil as possible.
• Let same oil cool down to 280 degrees.
• Add pork and stir constantly until pieces separate.
• Cook 1 minute longer; drain in sieve.
• Can be done 6 to 8 hours ahead to this point and refrigerated.
• Heat 1 tablespoon oil in wok or large skillet over high heat.
• Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
• Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
• Stir in green onion.
• Remove from heat and stir in sesame oil; serve immediately.

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 WITH GARLIC SAUCE

Steps:

• Cut eggplant into 1-inch cubes.
• Mince garlic and set aside.
• Combine all remaining ingredients except oils in a small bowl and set aside.
• Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering.
• Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes.
• Turn down heat to medium-low and uncover.
• Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds.
• Stir sauce and pour over eggplant.
• Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes.
• Serve hot with white rice.

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.

CHINESE TAKE-OUT EGGPLANT IN SPICY SAUCE

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.