CHINESE EGGPLANT WITH GARLIC SAUCE
Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar dish in many American Chinese restaurants and buffets but it's also a dish with many authentic variations in China.
Provided by Bill
Categories Vegetables
Time 25m
Number Of Ingredients 14
Steps:
- Combine the sauce ingredients in a small bowl and set aside.
- Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
- Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
- Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
- Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.
Nutrition Facts : Calories 244 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 486 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
FRAGRANT-EGGPLANT
Make and share this Fragrant-Eggplant recipe from Food.com.
Provided by AZPARZYCH
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
- In a small bowl, combine soy sauce, sugar, vinegar and water.
- Heat 1 Tbs dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
- Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
- Combine 2 Tbs sherry with cornstarch.
- Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.
Nutrition Facts : Calories 99, Fat 0.3, SaturatedFat 0.1, Sodium 1012, Carbohydrate 21.4, Fiber 5.3, Sugar 13.4, Protein 3.6
FISH-FRAGRANT EGGPLANT WITH MINCED PORK
Give the humble eggplant the attention it deserves with a rich and spicy sauce.
Provided by Jeremy Pang
Yield Serves 2-4 alongside other dishes
Number Of Ingredients 17
Steps:
- Leaving the skin on, cut the eggplants in half lengthways. Then cut them into 3-4 cm (1¼-1½ inch) chunks, to end up with approx. 12-16 pieces (depending on the size of your eggplants).
- Finely chop the garlic, chile, ginger, and cilantro, taking care to keep the chile and coriander separate. Mix all the sauce ingredients together in a bowl. Tip the minced pork into a separate bowl, then add the marinade ingredients and mix well.
- Now build your wok clock: place your eggplant pieces at 12 o'clock, then arrange the garlic, ginger, marinated minced pork, chile, the sauce bowl and lastly the cilantro clockwise around the plate.
- If deep-frying, put the vegetable oil into a wok and heat to 350°F, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or two, the oil is hot enough. Carefully add the eggplant pieces and fry for 3 minutes, to immediately seal in their moisture and flavor. Have a metal or ceramic bowl ready with a metal sieve placed on top. Pour the eggplant and oil into the sieve to drain the excess oil, setting the aubergine aside for later.
- If you prefer to pan-fry rather than deep-fry, place the eggplant pieces in a mixing bowl and massage well with 1½ Tbsp. of oil. Heat a frying pan on a medium heat and cook the eggplant, flesh side down, for 3-4 minutes per side, until both sides are browned. Put into a bowl and set aside for later.
- Return the wok to the hob on a medium-high heat. Add the ginger and garlic, immediately followed by the minced pork, and begin to stir-fry, breaking up the meat and browning it well. Bring the wok to a high heat and, once smoking hot, add the sauce and bring to a vigorous boil. Put the aubergine back into the wok and reduce the heat to medium-low, allowing the sauce to simmer and caramelize around the eggplant pieces. Cover with a lid and boil for 8-10 minutes, stirring occasionally.
- Scatter over the chopped cilantro and serve.
CRISPY EGGPLANT WITH FISH FRAGRANT SAUCE
Fish fragrant sauce doesn't have any fish-the sweet, sour, & spicy elements in the sauce are used in Sichuan fish dishes, giving the eggplant recipe its name.
Provided by Dan Hong
Yield Serves 4-6
Number Of Ingredients 26
Steps:
- Put the sugar and liquid glucose in a large saucepan and add 250 ml (9 fl oz/1 cup) water. Whisk over a medium heat to dissolve the sugar, then increase the heat to high, stirring until the mixture starts to boil. Keep boiling until the temperature reaches 120°C (235°F).
- Add the remaining sauce ingredients, stir to combine, and leave it to simmer for 1 hour. At the end, you should have a glazy caramel-like consistency, which coats the back of a spoon. This sauce can be stored in a jar in the fridge for up to 2 months.
- Put the xanthan gum and 550 ml (19 fl oz) water into a bowl. Whizz with a hand-held blender until it has a thick, viscous consistency. Blend in the rice and tapioca flours, followed by the salt. The result should be a fairly goopy, but smooth batter.
- Fill a large wok or deep-fryer one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Dip the pieces of eggplant into the batter then gently lower them into the oil one by one. Fry in batches for about 5 minutes per batch. Don't fiddle around with the eggplant too much in the first 2-3 minutes to allow the batter to firm properly. After about 3 minutes the exterior will harden and you can use a pair of tongs to separate any pieces that have stuck together in the oil. Continue cooking until the 5-minute mark. Drain on paper towels.
- Put the eggplant in a bowl and pour about 100 ml (3½ fl oz) of the fish fragrant sauce on top. Using a large spoon, give everything a stir to make sure each piece of eggplant is evenly coated. Add the cilantro sprigs and chiles and mix through. Divide between four to six bowls and top with the spring onions and fried shallots. Sprinkle with baby cilantro leaves and sesame seeds.
More about "fragrant eggplant recipes"
BEST FISH-FRAGRANT EGGPLANT RECIPE - HOW TO MAKE YU …
From delish.com
5/5 (1)Total Time 50 mins
- Drain and pat dry with a paper towel. Transfer to a dry bowl or sheet tray, then add cornstarch and toss to coat eggplant evenly.
- In a large skillet over medium heat, heat skillet for 1 minute, then heat 2 tablespoons oil until it starts to smoke slightly.
EGGPLANT WITH GARLIC SAUCE (YU XIANG QIEZI, 鱼香茄子)
From redhousespice.com
Ratings 25Category Main CourseServings 2Estimated Reading Time 7 mins
HANNAH CHE'S FISH-FRAGRANT EGGPLANT (YúXIāNG QIéZI)
From simplyrecipes.com
Author Hannah CheTotal Time 28 minsCategory Side Dish, EntreeCalories 202 per serving
SICHUAN EGGPLANT STIR FRY (Yú XIāNG EGGPLANT, 鱼香茄子)
From omnivorescookbook.com
YUXIANG QIEZI - FISH FRAGRANT EGGPLANT - RECIPE | SPICE …
From spicetrekkers.com
FUCHSIA DUNLOP'S FISH-FRAGRANT EGGPLANT - ANDREW ZIMMERN
From andrewzimmern.com
HONG KONG STYLE FISH FRAGRANT EGGPLANT - RECIPE | SCMP …
From scmp.com
VEGAN AFRICA: PLANT-BASED RECIPES FROM ETHIOPIA TO SENEGAL ... - EBAY
From ebay.com
End date Apr 20, 2023Shipping Free
LAOTIAN FRAGRANT EGGPLANT - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
FISH-FRAGRANT EGGPLANT (YU XIANG QIE ZI) RECIPE - LOST LAOWAI
From lostlaowai.com
CRISP EGGPLANT WITH FISH-FRAGRANT SAUCE RECIPE BY DAN HONG
From gourmettraveller.com.au
20 EGGPLANT RECIPES YOU NEED TO TRY - FOOD & WINE
From foodandwine.com
FRAGRANT EGGPLANT | VEGWEB.COM, THE WORLD'S LARGEST COLLECTION …
From vegweb.com
17 SCRUMPTIOUS BAKED EGGPLANT RECIPES | TASTE OF HOME
From tasteofhome.com
YU XIANG QIE ZI (SICHUAN-STYLE BRAISED EGGPLANT WITH PICKLED …
From seriouseats.com
CHINESE YU XIANG EGGPLANT RECIPE - CHINA SICHUAN FOOD
From chinasichuanfood.com
EGGPLANT WITH GARLIC SAUCE (魚香茄子) | MADE WITH LAU
From madewithlau.com
25 WAYS TO COOK WITH EGGPLANT - TASTE OF HOME
From tasteofhome.com
20+ BEST EGGPLANT RECIPES | FEASTING AT HOME
From feastingathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #laotian #vegetables #asian #easy #onions #eggplant
You'll also love