Red Cooked Eggplant Hongshao Qiezi Food
RED-COOKED EGGPLANT (HONGSHAO QIEZI)
This is another one of those recipe's that incredibly intrigue me and I'm dying to try. It's a take on Shanghai dish that has been re-vamped. Placing it here for safe-keeping. Source: Saveur magazine
Provided by ForeverMama
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Submerge eggplant in a bowl filled with ice water for 5 minutes.
- Meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat.
- Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes.
- Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.
- Discard all but ¼ cup oil in wok; return to medium heat.
- Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter.
- Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute.
- Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil.
- Cook until reduced by half, about 15 minutes; discard bouquet garni.
- Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute.
- Add eggplant; fold into sauce.
- Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.
Nutrition Facts : Calories 1683.7, Fat 166.2, SaturatedFat 12.7, Cholesterol 4.5, Sodium 1793.3, Carbohydrate 49.6, Fiber 19.9, Sugar 26.6, Protein 10.7
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- Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes.
- Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.
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