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
SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN
This is one of my favorite dishes. It has a really good kick. Make sure not to overcook the eggplant because then it will get mushy.
Provided by jordana sarrell
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Spicy Sauce Ingredients.
- Cut up chicken to desired size.
- Peel eggplant and cut up to desired size.
- Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
- Stir Fry garlic in wok, about 10 seconds.
- Cook chicken.
- Add Spicy Sauce into wok and simmer then add cornstarch.
- Add eggplant and stir, about 30 seconds.
- Serve and Enjoy!
EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE
This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.
Provided by Rita1652
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggplant 1/2-inch wide by 2-inch long strips.
- Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
- When browned and soft, remove from pan about 5 minutes.
- Then repeat with rest of eggplant or sautee in 2 pans.
- On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
- Add water chestnuts.
- Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
- If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
- Fold sesame oil.
- Top with green onions and sesame seeds.
- Serve hot or cold with white rice.
Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 3.8, Cholesterol 0.9, Sodium 557.8, Carbohydrate 33.4, Fiber 16.6, Sugar 13, Protein 7.4
HOT CHINESE EGGPLANT (AUBERGINE)
Make and share this Hot Chinese Eggplant (Aubergine) recipe from Food.com.
Provided by Sharon123
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
- Place strips in a colander, sprinkle with salt and toss to coat.
- Let drain for 30 minutes.
- Rinse.
- Squeeze to remove water.
- Mix first 5 ingredients in a bowl.
- In a skillet or wok heat the oil.
- Add the eggplant, garlic and ginger.
- Stir fry over high heat for 3 minutes.
- Add sauce and stir well.
- Reduce heat to medium low, simmer 15 minutes.
- Gradually turn up heat.
- Cook until sauce is reduced to a thick glaze.
- Garnish with sesame seeds.
- Serve immediately.
CHINESE BEEF & AUBERGINE HOTPOT
Make this beef stew when the nights draw in. With aubergine and Chinese spices, the flavours are warming and it's slow-cooked for deliciously tender meat
Provided by John Torode
Categories Dinner, Main course, Supper
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 150C/130C fan/gas 2. Heat a large casserole dish, toast the star anise and cinnamon until fragrant, then scoop out of the dish. Add the oil, then brown the beef in batches (be careful not to overcrowd the pan). Set the meat aside on a plate.
- Add the rest of the ingredients (except for the aubergine) to the casserole dish, stir well and bring to the boil. Add the spices and meat back in, skim off any fat that comes to the surface, then cover the casserole and cook in the oven for 2 hrs.
- Remove the lid, add the aubergine, and give everything a good stir, then return to the oven and cook for 1 hr uncovered until the aubergine and meat are tender. Rest until cool enough to eat. Scatter over the coriander and sliced red chilli, then serve with rice.
Nutrition Facts : Calories 389 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 4.3 milligram of sodium
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
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 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
ASIAN AUBERGINE & PORK HOTPOT
Slow-cooked aubergines become deliciously soft and absorb all the flavour of this fragrant Asian stew
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat 2 tbsp of the oil in an ovenproof sauté pan and brown the meat well (you may have to do this in batches), then scoop out of the pan. Add the rest of the oil and the aubergine, brown on all sides, scoop out and add to the pork. Tip the sugar into the pan and leave to caramelise slightly, then return the pork and aubergine to the pan with the star anise and cinnamon, then coat in the sticky caramel.
- Add the onions, ginger and half the chilli, and cook for a few mins with the pork. Add the coriander stalks and splash in the fish sauce and enough water to come about a third of the way up. Cover and place the dish, undisturbed, in the oven for 1 hr, then remove from the oven and add the lime juice and more fish sauce to taste. Stir through half the coriander leaves and the remaining chilli, and scatter over the rest of the coriander. You should have a hotpot of tender meat with soft aubergines all in a punchy little sauce.
Nutrition Facts : Calories 574 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.81 milligram of sodium
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