CHINESE FRIED EGGPLANT RECIPE RECIPES

CHINESE EGGPLANT FRIES RECIPE | ALLRECIPES

Chinese Eggplant Fries Recipe | Allrecipes image

This is a great side dish that I learned about while teaching English in China. It goes well as a side dish with seafood, burgers, barbecued meats or almost anything!

Provided by SONNYCHIBA

Categories Side Dish Vegetables Eggplant

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1 cup cornmeal
1 pinch cayenne pepper, or to taste
salt and pepper to taste
2 eggs, beaten
3 tablespoons vegetable oil
2 eggplants, peeled and sliced into fries

Steps:

In a shallow bowl, stir together the flour, cornmeal, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl.
Heat the oil in a large skillet over medium heat. A few at a time, dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture. Fry the eggplant in the hot oil until golden brown. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 357.3 calories, CarbohydrateContent 58.8 g, CholesterolContent 62 mg, FatContent 9.6 g, FiberContent 7.2 g, ProteinContent 9.6 g, SaturatedFatContent 1.7 g, SodiumContent 28.8 mg, SugarContent 4.2 g

DEEP FRIED CHINESE EGGPLANT WITH SPICY GARLIC SAUCE RECIPE ...

Deep Fried Chinese Eggplant with Spicy Garlic Sauce Recipe ... image

Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that's perfect on steamed rice. The restaurant-style recipe is made vegan with vegetarian mushroom sauce instead of oyster sauce which makes it even more delicious. This dish is medium-hot. Spicy but not overly so, especially when served with plain rice for balance. Adjust the amount of hot chilies to your preference. For a low-fat version of this dish, make delicious spicy garlic steamed eggplant dish. Simply salt the cut eggplant and steam it instead of frying. Click here for the video tutorial.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 18

Ingredients

2 large Chinese Eggplants (500g)
1 teaspoon salt
oil for deep frying
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon oil
1 tablespoon black bean garlic sauce
1 tablespoon minced garlic (2 - 3 cloves)
1 teaspoon sugar
1 teaspoon chopped red chillies
1 finely sliced scallion
1 teaspoon light soy sauce
1 tablespoon vegetarian mushroom sauce
1/4 cup cold vegetable broth
2 teaspoons cornstarch
chopped scallion
chopped cilantro

Steps:

Fill a large bowl with cold water and a teaspoon of salt. Cut the eggplant into lengths about 2" long and 1/2" thick. Immediately submerge pieces in the salted water in order to prevent the eggplant from browning. You can use a bowl or small plate to weigh the eggplant down.For best results, let it soak for 20 minutes before draining well. You can also do this ahead of time, letting it soak in the fridge for up to two days. Make sure the eggplant is well drained before the next step.
In a large bowl, mix the cornstarch coating ingredients. Add the eggplant and mix with your hands so eggplant pieces are completely coated.
Prepare your stir-fry ingredients. Mix the cornstarch slurry and set aside. Once your eggplant is fried, you'll want to immediately start the stir-fry so be ready.
Fill a heavy bottomed pot with 3" - 4" with oil. Heat to 365°F; ensure the oil is hot enough by using a thermometer. Fry the eggplant in small batches to maintain the high temperature, turning the pieces after a minute so they cook evenly. Fry each batch about 3 minutes or until the exterior is just turning a little golden. Drain the eggplant on a paper towel-lined rack.
After the eggplant is all fried, heat a tablespoon of oil in a large pan or wok over medium-high heat. When the pan is hot, add black bean sauce and garlic. Stir-fry for 1 minute; don't let the garlic burn.
Add scallions and red chillies; stir-fry about 30 seconds until the scallions turn bright. Add sugar, soy sauce, and vegetarian mushroom sauce. Give the cornstarch slurry a mix, then add it to the pan as well, stirring quickly. Turn off the heat as the sauce thickens.
Add the eggplant and fold gently with a spatula to distribute the sauce. Garnish with chopped scallions and/or cilantro and enjoy!

Nutrition Facts : Calories 272 calories, CarbohydrateContent 50 grams carbohydrates, CholesterolContent 1 milligrams cholesterol, FatContent 8 grams fat, FiberContent 9 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 1012 grams sodium, SugarContent 13 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat

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