EGGPLANT STEAKS WITH CHINESE BLACK BEAN SAUCE
Provided by Molly O'Neill
Categories side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt. Let stand for 1 hour. Pat the eggplant dry. Heat the olive oil in a large skillet, preferably cast iron. Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes. Set aside.
- Heat the glaze in a medium-size saucepan. Whisk in the black beans, oyster sauce and pepper. Cook until the sauce is reduced to 1/2 cup. Place the eggplant rounds on a broiler pan and brush the tops generously with the black bean sauce and broil about 1 minute. Turn and brush the other side of each round with the sauce. Broil about 1 minute. Divide the eggplant among 4 plates and top with any remaining sauce. Sprinkle with scallions and serve immediately.
CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE
I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.
Provided by Nado2003
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan on medium high. Add oil, hot but not smoky.
- Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
- Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
- Add chopped onion, cook to soften 2 minutes.
- Add oyster sauce and rice vinegar, mix well.
- Add eggplants and mix well.
- Add red pepper flakes, if using.
- Cook until eggplants and onion are well done.
- Taste and add soy sauce, if needed.
- Garnish with green part of onions.
- Serve with sauce over white rice.
CHINESE EGGPLANT AND TOFU IN BLACK BEAN SAUCE
I had this at the Asian grocery store 888 in Kansas City. It was very good. I never had fried tofu before; it was wicked good to me; this is simple but tasty.
Provided by Dienia B.
Categories Vegetable
Time 18m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Coat eggplant cubes in flour.
- Fry in oil 4 minutes.
- Add tofu; fry for 4 minutes until golden.
- Add black bean sauce to coat.
- Done.
AUBERGINE & BLACK BEAN STIR-FRY
This super-quick veggie stir-fry has just five ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Cook the rice according to pack instructions. Meanwhile, heat a wok and add the oil. When hot, stir-fry aubergines for 10-12 mins until golden and cooked through. Add peppers and spring onions, and stir-fry for about 6 mins until just tender.
- Add the black bean sauce and 2 tbsp water and warm through. Serve with the basmati rice, scattered with finely sliced spring onion.
Nutrition Facts : Calories 411 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 3.53 milligram of sodium
BO LING'S STUFFED EGGPLANT IN BLACK BEAN SAUCE
This is copy cat of a recipe from the best Chinese restaurant I've ever eaten at in Overland Park. For the zaar world tour.
Provided by Dienia B.
Categories Chinese
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse eggplant and dry.
- Diagonally slice the eggplant into 11/2-inch thick slices. (This will create diagonally sliced, round discs).
- With the tip of a knife, slice a pocket into each piece, slicing parallel to the surface and slicing only about 3/4 of the way through each slice.
- Each eggplant disc now has an opening for the shrimp stuffing.
- Chop shrimp into pieces about the size of corn kernels.
- Place shrimp in a bowl and season with salt and pepper; mix until shrimp becomes sticky, about 4 minutes.
- Using a table knife, stuff about 1 to 2 teaspoons shrimp mixture into the pocket in each eggplant slice.
- Dip knife into cold water between stuffing to smooth shrimp filling (This step could take 15 to 20 minutes).
- Pour 1 cup oil into a large skillet and heat over medium-high heat.
- Pan-fry stuffed eggplant until brown on both sides.
- (Eggplant absorbs oil like a sponge; add additional oil if pan becomes dry or eggplant will not brown).
- When brown, remove from pan and set aside to drain.
- Pour 1 tablespoon oil into a hot wok.
- Add black bean, garlic and ginger; stir-fry until ingredients become a light brown.
- Add 1 1/2 cups water, sugar, soy sauce and wine.
- Stir together cornstarch with 1/2 cup water, mixing until well-dissolved.
- Slowly pour cornstarch mixture into wok, stirring constantly.
- Cook, stirring, until mixture has the consistency of syrup.
- Stir in sesame seed oil, then remove from heat.
- Dip each eggplant piece in sauce to coat well, then place each piece on a small, heatproof plate.
- Place plate in steamer and steam over boiling water 12 to 15 minutes.
- Serve warm.
Nutrition Facts : Calories 1135.7, Fat 113.8, SaturatedFat 14.8, Cholesterol 142.9, Sodium 1442, Carbohydrate 14.3, Fiber 3.1, Sugar 3.3, Protein 17.5
EGGPLANT AND PORK WITH BLACK BEAN GARLIC SAUCE
I adapted this recipe on Lee Kum Kee's website. It was very tasty, as well as quick and easy - anyone who likes Chinese food would love it! It's not spicy at all. I would recommend adding more sugar next time and/or adding some chili sauce or peppers.
Provided by Reddyrat
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
- In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
- Add sauce mixture and cook until sauce thickens.
- Serve with rice.
Nutrition Facts : Calories 421.6, Fat 31.2, SaturatedFat 9.9, Cholesterol 81.8, Sodium 68.5, Carbohydrate 12.2, Fiber 4.5, Sugar 6.1, Protein 20.6
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
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