RECIPES WITH CHINESE EGGPLANT RECIPES

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.

Steps:

• Remove the head and tail of the eggplant and cut into long strips.
• Arrange the sliced eggplants evenly on the plate.
• Place the plate in a pot with boiling water and cover, steam for 4 minutes on high heat and then steam for 6 minutes on low heat.
• Cut dried chili into sections, mince garlic, green onion, and green onion leaves.
• Put the dried chilies in the pot and drizzle with hot peanut oil.
• Add minced garlic, white onion, light soy sauce, balsamic vinegar, sesame oil, salt, and chicken essence to make a cold sauce.
• For the finished picture, top with cold sauce and sprinkle with chopped green onion.