Eggplant In Garlic Sauce Food

SICHUAN EGGPLANT IN GARLIC SAUCE

Steps:

• Gather the ingredients.
• Bring a large pot of well salted water to a boil.
• Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces.
• Add the eggplant to the boiling water for 2 to 3 minutes.
• Remove with a slotted spoon and drain on paper towels.
• Make the sauce by combining the chicken broth, dark and light soy sauces , vinegar, rice wine, and sugar in a small bowl. Set aside.
• In a separate small bowl, use your fingers to mix 1/4 teaspoon cornstarch and the black pepper into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
• Heat a wok or large skillet over medium-high heat. When the pan is hot, add the oil to the wok . When the oil shimmers, add the garlic, ginger, and green onion.
• Stir-fry to combine, about 10 seconds, then add the ground pork.
• Stir in the chili garlic sauce.
• Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute.
• Add the eggplant, and continue to stir-fry until the ingredients are combined, about 1 minute. Give the sauce a quick re-stir and swirl it into the pan. Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes.
• In a small cup, mix the remaining 1 tablespoon cornstarch and water.
• Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.

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:

• 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.

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.

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.

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 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.

PORK AND EGGPLANT IN HOT GARLIC SAUCE

Steps:

• Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
• Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
• Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
• Add eggplant back to pan, stir to combine pork and eggplant.
• Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
• Plate the eggplant and sprinkle with garnishes.