SICHUAN EGGPLANT IN GARLIC SAUCE
This Sichuan side dish recipe is made with Chinese eggplant, ground pork, and a savory sauce made with light and dark soy sauces, vinegar, and wine.
Provided by Rhonda Parkinson
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Gather the ingredients.
- Bring a large pot of well salted water to a boil.
- Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces.
- Add the eggplant to the boiling water for 2 to 3 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Make the sauce by combining the chicken broth, dark and light soy sauces , vinegar, rice wine, and sugar in a small bowl. Set aside.
- In a separate small bowl, use your fingers to mix 1/4 teaspoon cornstarch and the black pepper into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
- Heat a wok or large skillet over medium-high heat. When the pan is hot, add the oil to the wok . When the oil shimmers, add the garlic, ginger, and green onion.
- Stir-fry to combine, about 10 seconds, then add the ground pork.
- Stir in the chili garlic sauce.
- Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute.
- Add the eggplant, and continue to stir-fry until the ingredients are combined, about 1 minute. Give the sauce a quick re-stir and swirl it into the pan. Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes.
- In a small cup, mix the remaining 1 tablespoon cornstarch and water.
- Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.
Nutrition Facts : Calories 178 kcal, Carbohydrate 28 g, Cholesterol 8 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, Sodium 4165 mg, Sugar 10 g, Fat 6 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
EGGPLANT WITH GARLIC SAUCE
A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!
Provided by Whats that Burning smell?
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g
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
HOT GARLIC EGGPLANT
This recipe is from a March 1982 issue of Bon Appetit. It comes from the "Cooking Class" section and is from Hugh Carpenter who runs the Montano Mercantile in Santa Monica, California.For a variation, he suggests using shrimp instead of the pork. Add to wok just before serving and stir-fry about 1 to 2 minutes.
Provided by Leslie in Texas
Categories Vegetable
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix pork and 2 teaspoons soy sauce in small bowl and set aside.
- Quarter each unpeeled oriental eggplant lengthwise.
- Place strips together and cut crosswise into 1/2-inch pieces.
- (If using large globe eggplants, peel and cut into 1/2-inch squares.).
- Transfer to medium bowl;blend in onion.
- Combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
- Heat wok until very hot.
- Pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
- Add pork mixture and stir-fry, pressing pork against sides of wok until meat loses raw color.
- Add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
- Cover and cook over high heat until eggplant softens and is no longer raw tasting, about 3 minutes for oriental eggplant or 5 minutes for large globe eggplant.
- If wok becomes dry during cooking, add small amount of sherry or chicken stock.
- Continue cooking,uncovered, until most of sauce evaporates.
- Taste and adjust seasoning.
- Turn into serving dish and serve immediately.
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
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