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 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
CHINESE EGGPLANT WITH GARLIC SAUCE (红烧茄子)
The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles.To make the dish gluten-free, use tamari or coconut amino to replace light soy sauce and dark soy sauce.
Provided by Maggie Zhu
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 119 g, Calories 122 kcal, Carbohydrate 11 g, Protein 1.4 g, Fat 8.7 g, SaturatedFat 1.4 g, Sodium 375 mg, Fiber 3.7 g, Sugar 5.1 g
CHINESE GARLIC FLAVOR EGGPLANT
Make and share this Chinese Garlic Flavor Eggplant recipe from Food.com.
Provided by Ms. Carolina
Categories Chinese
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel the aubergine if you hate the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.
- Boil 1 cm (1/2 inch) of water in a wide frying pan, then add the aubergine and cook, stirring occasionally and adding more water as needed, until aubergines are softened to your satisfaction, and very little water remains (about 7 minutes for me).
- Remove the aubergine to a bowl, then heat another 1cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.
- Add the soy sauce and spring onions to the pan, then add the cooked.
- aubergine, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine with the sauce.
- Serve hot or at room temperature.
Nutrition Facts : Calories 80, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.2, Sodium 304.7, Carbohydrate 18, Fiber 8.4, Sugar 8, Protein 3.2
HOT GARLIC EGGPLANT
This recipe is from a March 1982 issue of Bon Appetit. It comes from the "Cooking Class" section and is from Hugh Carpenter who runs the Montano Mercantile in Santa Monica, California.For a variation, he suggests using shrimp instead of the pork. Add to wok just before serving and stir-fry about 1 to 2 minutes.
Provided by Leslie in Texas
Categories Vegetable
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix pork and 2 teaspoons soy sauce in small bowl and set aside.
- Quarter each unpeeled oriental eggplant lengthwise.
- Place strips together and cut crosswise into 1/2-inch pieces.
- (If using large globe eggplants, peel and cut into 1/2-inch squares.).
- Transfer to medium bowl;blend in onion.
- Combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
- Heat wok until very hot.
- Pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
- Add pork mixture and stir-fry, pressing pork against sides of wok until meat loses raw color.
- Add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
- Cover and cook over high heat until eggplant softens and is no longer raw tasting, about 3 minutes for oriental eggplant or 5 minutes for large globe eggplant.
- If wok becomes dry during cooking, add small amount of sherry or chicken stock.
- Continue cooking,uncovered, until most of sauce evaporates.
- Taste and adjust seasoning.
- Turn into serving dish and serve immediately.
CHINESE TANGY EGGPLANT
I love this dish, and always order it for take out, and I accidentally recreated it. I was so happy about it, now I can have it all of the time, with out as much salt and oil!
Provided by tammara
Categories Vegan
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Set oven at 350 degrees. Cut eggplant into 1" cubes. Add olive oil, toss evenly amongst the eggplant. Put on foiled and sprayed (spray oil) baking sheet and roast till preferred consistency, about 15-20 minutes. Remove from oven. Put into bowl, add the Bragg's, and toss fast and evenly -- so it doesn't hang onto one piece and make too salty tasting. Add the sweet chili sauce and stir evenly. Serve immediately.
Nutrition Facts : Calories 211.1, Fat 14.9, SaturatedFat 2.3, Cholesterol 1.6, Sodium 155.3, Carbohydrate 19.1, Fiber 9.9, Sugar 6.8, Protein 3.8
CHINESE TAKE-OUT EGGPLANT IN SPICY SAUCE
We can't get enough of this spicy, hot eggplant dish studded with tender pork. Try to find the small Asian eggplants at your local market. They contain fewer of the seeds that tend to make eggplant bitter. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1024.8, Fat 109.4, SaturatedFat 18.5, Sodium 257.9, Carbohydrate 13.1, Fiber 4.4, Sugar 6.6, Protein 2.1
More about "chinese garlic flavor eggplant food"
CHINESE EGGPLANTS WITH GARLIC SAUCE - CHINA SICHUAN …
From chinasichuanfood.com
5/5 (7)Total Time 25 minsCategory Stir FryCalories 213 per serving
- Cut the eggplants into one bite size. Throw them in a large pot with water, add pinch of salt and marinate with a weight for 10 minutes. Transfer out and drain slightly (do not over dry, just pick the eggplants up).
- At the mean time, heat up wok and 3 tablespoons of oil. Add the eggplants in wok and fry over middle fire. Stir from time to time but do not move the eggplants frequently. When they are softened, transfer the eggplants out and keep some oil for frying the garlic.
- If there is no oil left, add around 1/2 tablespoon of oil. Add garlic in, heat over slow fire until aromatic.Add garlic in, heat over slow fire until aromatic.
- Add green peppers and return the eggplants, add light soy sauce and sugar. And sprinkle salt at the last.
CHINESE EGGPLANT WITH GARLIC SAUCE RECIPES ALL YOU NEED IS …
From stevehacks.com
CHINESE GARLIC EGGPLANT - PIQUANT POST
From piquantpost.com
ROASTED EGGPLANT WITH GARLIC MINCED PORK - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY 20 MINUTE CHINESE EGGPLANT WITH GARLIC HONEY SOY SAUCE
From amandasinspiredkitchen.com
GARLIC SPICY EGGPLANT | MISS CHINESE FOOD
From misschinesefood.com
FRIED EGGPLANT - CHINESE STYLE - IN FOR THE FOOD
From inforthefood.com
ROASTED EGGPLANTS WITH GARLIC (蒜香烤茄子) - CHINA …
From chinasichuanfood.com
STEAMED EGGPLANT WITH GARLIC | MISS CHINESE FOOD
From misschinesefood.com
YUXIANG EGGPLANT BOX (GARLIC HOT SAUCE VERSION) RECIPE - SIMPLE …
From simplechinesefood.com
PICKLED GARLIC EGGPLANT | MISS CHINESE FOOD
From misschinesefood.com
EGGPLANT WITH GARLIC SAUCE (鱼香茄子) | MADE WITH LAU
From madewithlau.com
CHINESE EGGPLANT RECIPE (SZECHUAN EGGPLANT) - MY DAINTY KITCHEN
From mydaintykitchen.com
RESTAURANT STYLED 20 MINUTES CHINESE EGGPLANT WITH GARLIC SAUCE
From tiffycooks.com
CHINESE EGGPLANTS WITH CHILI GARLIC SAUCE - BIANCA ZAPATKA
From biancazapatka.com
10 BEST HEALTHY CHINESE EGGPLANT RECIPES - YUMMLY
From yummly.com
EGGPLANT WITH GARLIC RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE EGGPLANT WITH SPICY GARLIC SAUCE (魚香茄子) — KAYIU CARLSON
From hellokayiu.com
10 BEST CHINESE GARLIC EGGPLANT RECIPES - YUMMLY
From yummly.com
CHINESE EGGPLANT WITH GARLIC SAUCE - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
SICHUAN CHINESE EGGPLANT IN GARLIC SAUCE – JAMIL GHAR
From jamilghar.com
CHINESE EGGPLANT WITH GARLIC SAUCE - MEGSKITCHENRECIPES.COM
From megskitchenrecipes.com
GARLIC EGG STRIPS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EGGPLANT CHINESE STYLE | GIANGI'S KITCHEN
From giangiskitchen.com
MEET CHINESE EGGPLANT, YOUR NEW GO-TO VEGGIE | TASTE OF HOME
From tasteofhome.com
GARLIC EGGPLANT | MISS CHINESE FOOD
From misschinesefood.com
EGGPLANT WITH GARLIC SAUCE - AUTHENTIC CHINESE FOOD RECIPES BLOG
From chinesefoodsrecipe.com
PICKLED GARLIC EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE EGGPLANT WITH GARLIC SAUCE (EGGPLANT STIR-FRY)
From alphafoodie.com
SICHUAN EGGPLANTS - CHINA SICHUAN FOOD
From chinasichuanfood.com
GRILLED CHINESE EGGPLANT WITH GARLIC AND GINGER SAUCE RECIPE
From seriouseats.com
CHINESE-INSPIRED SWEET & SOUR EGGPLANT - MTL VEG
From mtlveg.com
EGGPLANT WITH GARLIC PASTE | MISS CHINESE FOOD
From misschinesefood.com
EGGPLANT WITH GARLIC SAUCE – HOW TO COOK IN 4 EASY STEPS
From tasteasianfood.com
CHINESE EGGPLANT WITH GARLIC SAUCE | PICKLED PLUM
From pickledplum.com
CHINESE EGGPLANT WITH GARLIC SAUCE (鱼香茄子)
From asianfoodfiesta.com
CHINESE YU XIANG EGGPLANT RECIPE - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE EGGPLANT RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
CHINESE EGGPLANT WITH GARLIC SAUCE [VEGAN, GRAIN-FREE]
From onegreenplanet.org
10 BEST EGGPLANT CHINESE STYLE RECIPES | YUMMLY
From yummly.com
CHINESE EGGPLANT RECIPE WITH GARLIC SAUCE — DAMN, SPICY!
From damnspicy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love