HOT GARLIC SAUCE CHINESE RECIPE RECIPES

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CHINESE GARLIC SAUCE RECIPE - FOOD.COM



Chinese Garlic Sauce Recipe - Food.com image

Make and share this Chinese Garlic Sauce recipe from Food.com.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1/2 cup

Number Of Ingredients 5

2 tablespoons peanut oil
2 tablespoons garlic, minced
3 tablespoons oyster sauce
fresh ginger, grated (optional)
1/2 cup chicken stock or 1/2 cup canned broth

Steps:

  • Heat wok or deep pan over high heat until it is hot. Add oil and wait until it is smoking, add ginger and garlic and leave for a minute or so.
  • Then add the oyster sauce and stock simmering for another few minutes.
  • Pour over your favorite fried rice, white rice or meat, especially chicken.

Nutrition Facts : Calories 668.7, FatContent 57.3, SaturatedFatContent 10, CholesterolContent 7.2, SodiumContent 3300.5, CarbohydrateContent 31.3, FiberContent 1, SugarContent 4.1, ProteinContent 9.6

CHINESE EGGPLANT IN GARLIC SAUCE RECIPE - FOOD.COM



Chinese Eggplant in Garlic Sauce Recipe - Food.com image

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.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

water
2 teaspoons cornstarch
2 tablespoons low sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1/2 teaspoon Chinese five spice powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 lbs Chinese eggplants, about 5
vegetable oil
salt
pepper
6 garlic cloves, chopped
3 scallions, thinly sliced, plus more for garnish
1 1/2 tablespoons chili oil

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, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0.1, SodiumContent 340.7, CarbohydrateContent 26.1, FiberContent 8.4, SugarContent 13.6, ProteinContent 3.4

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