HOW TO COOK EGGPLANT CHINESE RECIPES

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CHINESE EGGPLANTS WITH GARLIC SAUCE | CHINA SICHUAN FOOD



Chinese Eggplants with Garlic Sauce | China Sichuan Food image

Chinese style braised eggplants with garlic sauce--????

Provided by Elaine

Categories     stir fry

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 8

2 long tender Asian eggplants
pinch of salt for salty water
3 tbsp. cooking oil + 1/2 tbsp. if needed
3-4 cloves garlic ( ,minced)
1 green pepper ( ,cut into small pieces)
1 tbsp. light soy sauce
1/2 tsp. sugar
1 tsp. salt or to taste

Steps:

  • Cut the eggplants into one bite size. Throw them in a large pot with water, add pinch of salt and marinate with a weight for 10 minutes. Transfer out and drain slightly (do not over dry, just pick the eggplants up).
  • At the mean time, heat up wok and 3 tablespoons of oil. Add the eggplants in wok and fry over middle fire. Stir from time to time but do not move the eggplants frequently. When they are softened, transfer the eggplants out and keep some oil for frying the garlic.
  • If there is no oil left, add around 1/2 tablespoon of oil. Add garlic in, heat over slow fire until aromatic.Add garlic in, heat over slow fire until aromatic.
  • Add green peppers and return the eggplants, add light soy sauce and sugar. And sprinkle salt at the last.

Nutrition Facts : Calories 213 kcal, CarbohydrateContent 3 g, ProteinContent 1 g, FatContent 22 g, SaturatedFatContent 1 g, SodiumContent 1368 mg, SugarContent 1 g, ServingSize 1 serving

BARBECUED EGGPLANT CHINESE STYLE RECIPE - NYT COOKING



Barbecued Eggplant Chinese Style Recipe - NYT Cooking image

Provided by Moira Hodgson

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

1 large or four baby eggplant
Coarse salt
2 tablespoons sesame seeds
4 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons dry sherry
1 tablespoon peanut or vegetable oil
1 scallion (white and green part, chopped)
1/4 cup chicken stock

Steps:

  • Slice the eggplant in pieces half an inch thick. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
  • Using a wok or large frying pan, brown the sesame seeds over medium heat. Remove and set aside. In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
  • Steam the eggplant slices over high heat for five minutes. Remove from steamer and allow to cool. Place on a rack and broil for five minutes on each side. Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
  • Place the wok or skillet over high heat for about one minute. Add the oil and heat until hot but not smoking. Add the scallions and stir-fry for a few seconds.
  • Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds. Pour in the stock and stir another 15 seconds. Pour the sauce over the eggplant slices and sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 127, UnsaturatedFatContent 6 grams, CarbohydrateContent 14 grams, FatContent 7 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 502 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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