EGGPLANT WITH GARLIC SAUCE
Provided by Paula Disbrowe
Categories side dish
Time 30m
Yield Serves 3 to 4
Number Of Ingredients 11
Steps:
- Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
- In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
- In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
- Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 438 milligrams, Sugar 6 grams
CHINESE EGGPLANT IN GARLIC SAUCE
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.
Provided by Arlyn Osborne
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
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, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 340.7, Carbohydrate 26.1, Fiber 8.4, Sugar 13.6, Protein 3.4
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!
EGGPLANT WITH GARLIC SAUCE
Make and share this Eggplant With Garlic Sauce recipe from Food.com.
Provided by Abby Falck
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant into 1-inch cubes.
- Mince garlic and set aside.
- Combine all remaining ingredients except oils in a small bowl and set aside.
- Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering.
- Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes.
- Turn down heat to medium-low and uncover.
- Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds.
- Stir sauce and pour over eggplant.
- Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes.
- Serve hot with white rice.
Nutrition Facts : Calories 225.5, Fat 15.4, SaturatedFat 2, Sodium 836, Carbohydrate 21.9, Fiber 9.6, Sugar 8.7, Protein 4
EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE
This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.
Provided by Rita1652
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggplant 1/2-inch wide by 2-inch long strips.
- Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
- When browned and soft, remove from pan about 5 minutes.
- Then repeat with rest of eggplant or sautee in 2 pans.
- On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
- Add water chestnuts.
- Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
- If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
- Fold sesame oil.
- Top with green onions and sesame seeds.
- Serve hot or cold with white rice.
Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 3.8, Cholesterol 0.9, Sodium 557.8, Carbohydrate 33.4, Fiber 16.6, Sugar 13, Protein 7.4
EGGPLANT WITH GARLIC SAUCE
I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a "Chinese New Year's Feast".
Provided by Leslie in Texas
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Place pork in mixing bowl.
- Add sherry, egg white and salt and mix with hands until egg white is foamy.
- Add cornstarch and mix again until smooth.
- Cover and refrigerate at least 1 hour.
- For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
- Heat 4 cups oil in wok or deep fryer to 350 degrees.
- Add eggplant in small batches and fry until lightly colored.
- Drain on paper towels,pressing to remove as much oil as possible.
- Let same oil cool down to 280 degrees.
- Add pork and stir constantly until pieces separate.
- Cook 1 minute longer; drain in sieve.
- Can be done 6 to 8 hours ahead to this point and refrigerated.
- Heat 1 tablespoon oil in wok or large skillet over high heat.
- Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
- Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
- Stir in green onion.
- Remove from heat and stir in sesame oil; serve immediately.
Nutrition Facts : Calories 1094, Fat 113.5, SaturatedFat 15.2, Cholesterol 28.1, Sodium 395.4, Carbohydrate 8.8, Fiber 1.9, Sugar 4.2, Protein 10.5
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4.7/5 (6)Calories 1336 per servingCategory Main
- Prepping the eggplant. This step is the most important one because eggplant needs special attention to get the best out of it. I want to ensure my eggplant to be less oily.
- Prepping the meat sauce. Yuxiang 鱼香 is the seasoning mixture of Chinese cooking widely used for cooking eggplants. It is originated from the Sichuan province but has long been spread to other regions in China and Asia.
- Oil blanching the eggplant. Oil blanching means to deep frying the food briefly, then follow by stir-frying together with other ingredients to complete the cooking process.
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