Eggplant Laos Style Recipes
EGGPLANT LAOS STYLE
Make and share this Eggplant Laos Style recipe from Food.com.
Provided by Member 610488
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes.
- Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more.
- Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
Nutrition Facts : Calories 118.9, Fat 2.9, SaturatedFat 0.4, Sodium 193, Carbohydrate 22.3, Fiber 6.2, Sugar 14.8, Protein 4.8
EGGPLANT WITH GARLIC SAUCE (鱼香茄子)
Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant
Provided by Made With Lau
Categories main course
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
- While we wait for the eggplant to steam for 15 minutes, we'll start chopping our ingredients.
- Next, we'll prepare our Yuxiang sauce by mixing:
- Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
- Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!
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- Prepare your steamer. If you’re not sure how to set up a steaming apparatus, check our our post on how to set up a steamer, even without special equipment. Turn the heat on low to pre-heat the water in the steamer.
- Cut each eggplant crosswise into 3 equal sections, then cut each section into 8-10 bite-sized strips.
- Fill a large container with about 2 quarts of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Arrange them on a heat-proof rimmed dish and carefully lower it into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.
- Now make the sauce by combining the Chinese black vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and chili sauce.
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