chinese eggplant recipe

This Chinese eggplants recipe is incredibly flavorful. It soaks up all the gravy&#x27;s flavor to turn an ordinary vegetable to a delightful treat. This article also shows you how to preserve its vibrant purplish color, preventing it from being too oily, and avoiding it from turning soggy.

Chinese eggplant recipe

Chinese eggplants

salt

tsp white vinegar

potato starch

garlic,

scallion,

(1/2 oz) ginger, coarsely chopped

tsp Szechuan peppercorns, ground

dry chilies, cut into 1/2 inch sections, remove the seeds

water

tbsp light soy sauce

tbsp mushroom sauce (a.k.a. vegetarian oyster sauce)

tsp sugar

Cut the eggplants into 1.5 inches long pieces....

Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.

Coat the eggplants with eggwhite, followed by the...

Coat the eggplants with eggwhite, followed by the potato starch.

Deep-fry the eggplants with oil in moderate heat...

Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.

Saute the ingredients in B with some oil...

Saute the ingredients in B with some oil over low to medium heat until aromatic.

Mix all the ingredients in C to constitute...

Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.

Return the fried eggplants to the wok. Flash...

Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.

Dish out and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/wjkjvfbexqgyk7lan5qd.mp4

These tender and juicy Chinese eggplants are cooked in an aromatic sauce infused with garlic, shallots, green onions, and soy sauce. It&#039;s sweet, savory, and tastes fantastic on top of steamed white rice!

Braised Chinese Eggplant

Chinese eggplants (about 8 ounces)

tbsp oil

shallot (minced)

garlic

green onions

soy sauce

tbsp sugar

tsp black pepper

Soak the eggplants. Slice the eggplants into 2.5-inch pieces and slice each piece into quarters lengthwise. Transfer to a bowl and cover with water.

Add ¼ teaspoon of salt and let the eggplants soak for about 15 minutes. Drain the eggplants and rinse them under cold water. Transfer to a plate lined with kitchen paper towels and pat them dry.

Fry the eggplants. Heat ¾ cup of frying oil in a deep saucepan. Once hot, carefully add the eggplants and fry for 1-3 minutes or until tender. Do not over-fry them, or they will lose their vibrant green color.

Line a plate with kitchen paper towels. Remove the eggplants from the oil using a slotted spoon and transfer them to the paper towels to remove the excess oil. Since eggplants tend to absorb a lot of oil, I recommend patting them a bit with another layer of paper towels to remove more oil.

Sauté the aromatics. Heat some oil in a saucepan or clay pot over medium heat. Once hot, add the minced shallot and garlic, and cook for 1-2 minutes. Next, add the green onions and sauté for 1 more minute.

Add the remaining ingredients. Add the fried eggplants, soy sauce, sugar, water, and ground black pepper. Cover the pot with a lid and let simmer for about 10 minutes.

Remove from the heat and serve on top of steamed white rice! This dish is best served immediately but will keep for up to 2 days in the refrigerator.

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Chinese eggplant recipe

Braised Chinese Eggplant

Top 2 chinese eggplant recipe recipes from across the web

The most viewed chinese eggplant recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese eggplant recipe

Braised Chinese Eggplant

The most viewed chinese eggplant recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine