SZECHUAN SPICY EGGPLANT RECIPE | ALLRECIPES
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Asian Chinese
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, CarbohydrateContent 61.6 g, CholesterolContent 71.3 mg, FatContent 12.6 g, FiberContent 5.6 g, ProteinContent 20 g, SaturatedFatContent 3.9 g, SodiumContent 1078.8 mg, SugarContent 7.5 g
P F CHANG'S STIR-FRIED SPICY EGGPLANT RECIPE - FOOD.COM
This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all Spicy Sauce ingredients and mix well.
- In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
- Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
- Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
Nutrition Facts : Calories 237, FatContent 3.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 2023, CarbohydrateContent 48.9, FiberContent 15.8, SugarContent 23.9, ProteinContent 8.6
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CHINESE SPICY EGGPLANT RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Dinner
Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper.
In a mortar and pestle (or food processor), crush garlic, ginger and four spring onions to a paste. Slice the other spring onions into 5cm lengths. Set aside.
Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown - it's best to do this in two batches. Remove with a slotted spoon to drain on kitchen paper and discard oil.
Heat the wok with a few tablespoons of fresh oil and add the garlic paste and pork mince. Stir-fry for 5 minutes on high until the pork is cooked, then add all the remaining ingredients, including the sliced spring onions. Cook for a few minutes until they have softened and the flavours have melded together.
Stir in the eggplant, check the seasoning (if a little salty add more water) and serve.
P F CHANG'S STIR-FRIED SPICY EGGPLANT RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 237 per serving
- Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
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