SPICY CHINESE EGGPLANT RECIPE RECIPES
SPICY CHINESE EGGPLANT (AUBERGINE) RECIPE - FOOD.COM
Make and share this Spicy Chinese Eggplant (Aubergine) recipe from Food.com.
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim off eggplant stems.
- Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
- Cut each strip into 2-inch (5 cm) pieces; place in colander.
- Sprinkle with salt; let stand for 1 hour.
- Pat dry.
- In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
- Add eggplant; stir-fry for 5 minutes.
- Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
- Sprinkle with green onions and red pepper.
Nutrition Facts : Calories 321, FatContent 15, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 1603.9, CarbohydrateContent 44.8, FiberContent 24.3, SugarContent 18, ProteinContent 9.6
SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN RECIPE ...
This is one of my favorite dishes. It has a really good kick. Make sure not to overcook the eggplant because then it will get mushy.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Spicy Sauce Ingredients.
- Cut up chicken to desired size.
- Peel eggplant and cut up to desired size.
- Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
- Stir Fry garlic in wok, about 10 seconds.
- Cook chicken.
- Add Spicy Sauce into wok and simmer then add cornstarch.
- Add eggplant and stir, about 30 seconds.
- Serve and Enjoy!
Nutrition Facts : Calories 237.3, FatContent 14, SaturatedFatContent 3.5, CholesterolContent 51.8, SodiumContent 799.9, CarbohydrateContent 13.2, FiberContent 4, SugarContent 6, ProteinContent 15.1
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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.
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Reviews 4.1
Total Time 45 minutes
Category World Cuisine, Asian, Chinese
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Calories 440.5 calories per serving
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Total Time 30 minutes
Category Dinner
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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.
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Reviews 5
Total Time 45 minutes
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