EGGPLANT CHINESE STYLE
Steps:
- Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar, and water together in a small bowl. Set aside.
- Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half.
- Heat oil in a large nonstick skillet or wok. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally. Remove the lid, add the ginger, garlic, scallions, and sauté uncovered for about 1 minute, tossing gently a few times.
- Add the soy sauce mixture to the skillet, cover, and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.
Nutrition Facts : Calories 86 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, Sodium 413 mg, Sugar 2 g, ServingSize 1 serving
CHINESE EGGPLANT IN GARLIC SAUCE
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.
Provided by Arlyn Osborne
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
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, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 340.7, Carbohydrate 26.1, Fiber 8.4, Sugar 13.6, Protein 3.4
CHINESE EGGPLANT RECIPE
This Chinese eggplants recipe is incredibly flavorful. It soaks up all the gravy's flavor to turn an ordinary vegetable to a delightful treat. This article also shows you how to preserve its vibrant purplish color, preventing it from being too oily, and avoiding it from turning soggy.
Provided by KP Kwan
Categories vegetarian
Time 25m
Number Of Ingredients 15
Steps:
- Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.
- Coat the eggplants with eggwhite, followed by the potato starch.
- Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.
- Saute the ingredients in B with some oil over low to medium heat until aromatic.
- Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.
- Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.
- Dish out and serve immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Fiber 9 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1779 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CHINESE EGGPLANT WITH GARLIC SAUCE
Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar dish in many American Chinese restaurants and buffets but it's also a dish with many authentic variations in China.
Provided by Bill
Categories Vegetables
Time 25m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 244 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 486 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
STIR-FRIED ASIAN EGGPLANT
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
- In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
- Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
SWEET AND SOUR CHINESE EGGPLANT
I tried to duplicate our favorite Asian restaurant's Chinese eggplant dish.
Provided by Eirrehc Guadalupe
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Place eggplant cubes in a large bowl and sprinkle with salt. Fill bowl with enough water to cover and let stand for at least 30 minutes. Drain and rinse well.
- Stir sugar, soy sauce, hoisin, vinegar, chile oil, pepper flakes, and garlic salt together in a small bowl.
- Heat canola oil in a large skillet over medium-high heat. Fry eggplant in the hot oil until tender and beginning to brown, 5 to 10 minutes. Pour in the sauce; cook and stir until sauce is thick and eggplant is evenly coated. Serve immediately.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 27.8 g, Cholesterol 0.2 mg, Fat 15.8 g, Fiber 11.8 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 820.2 mg, Sugar 14.4 g
EGGPLANT HUNAN STYLE
This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section.
Provided by Leslie in Texas
Categories Vegetable
Time 29m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
- Add eggplant and stir-fry until soft, about 3 minutes.
- Remove, using slotted spoon; set aside.
- Add remaining peanut oil to skillet and warm over medium heat.
- Add garlic, chili paste and ginger and cook 15 seconds.
- Add stock, soy sauce and sugar and bring to boil.
- Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
- Stir in green onion and sesame oil.
- Serve hot, removing eggplant with slotted spoon.
HOT AND SOUR CHINESE EGGPLANT
Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
Provided by Bonnie
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g
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