![]() The best part about this eggplant stir fry recipe beside the amazing taste? It only takes 20 minutes to make! Serve with warm rice. Brown or white rice.Stir fry for a quick minute and drizzle a little sesame oil. Cook the garlic, ginger, and chilis. Use the same pan and after cooking them for a minute, return the eggplant to the pan.Chop and stir fry the eggplant. Stir fry the eggplant with a little oil for a few minutes over medium heat, until they are tender.Whisk the ingredients for the sauce in a bowl and leave it on the side. Adding it too soon could result in a soggy eggplant bites, something we all prefer to avoid! How to Make Eggplant with Garlic Sauce The sauce is added at the end of the cooking process so as not to mess with the delicate texture of the eggplant. It’s sour, salty, nutty, and a little sweet. ![]() Sesame oil: A touch of sesame oil to bring the flavors together and add nuttiness to the sauce.Ĭhinese garlic sauce has an iconic flavor profile that can be found in many Chinese dishes.It’s quite complex in flavor, difficult to describe! It’s similar to dry sherry – which is why I recommend using dry sherry as an alternative – and has notes of caramel and vinegar. Shaoxing wine: Shaoxing wine is another ingredient often used in Chinese cuisine.Chinkiang vinegar is quite fruity, similar to balsamic, but less sweet and a little malty. Chinkiang vinegar: Also called black vinegar, this pantry staple is a must if you cook a lot of Chinese food.Sugar: Granulated sugar to impart a little sweetness to the sauce (light brown sugar also works).Soy sauce: Regular Japanese soy sauce is my favorite type of soy sauce because it has more complex flavors than other types of soy sauces.To make this Chinese garlic sauce you will need: ![]() The texture we are looking for is tender and pillowy that almost melt in your mouth. The only thing to watch for is the texture – always make sure that your eggplant is cooked through before serving it. A semi raw piece of eggplant is about the worst thing you can serve on a plate!įor this recipe, we are going to stir fry the eggplant. There aren’t any specific techniques on how to cook Chinese eggplant – you can fry them in a pan with some oil, steam them or roast them in the oven. How To Cook Chinese EggplantĬooking with Chinese eggplant is very easy! Shopping for eggplant in South Asia or South Africa? Then look for the word brinjal. If you are wondering whether a Chinese eggplant is the same thing as a Japanese eggplant or an Asian eggplant, the answer is yes!Īnd if you happen to be searching for eggplant in Great Britain or Canada, look for the word aubergine, which is French for eggplant, as it may be called that. Its skin is thinner and the flavor is also milder because it contains a lot less seeds (which cause eggplant to taste bitter) than the American type. Unlike the big, bulbous American eggplant you are used to seeing in grocery stores, a Chinese eggplant is much smaller and longer. A delicious Chinese eggplant recipe that’s easy to make and way better than any takeout version I’ve had! What is Chinese Eggplant? This left me with no other choice but to come up with my own homemade Asian eggplant recipe. Take this Chinese eggplant with garlic sauce as an example – I’ve ordered this dish a couple of times and sadly both times the eggplant came undercooked sitting in a puddle of oil. I’m at the point now where I can make a yummy stir fry with my eyes closed! It’s not hard at all, you just need to use your wok regularly to go from beginner to expert in a flash. The secret to making good stir fries is in the sauce – you have to add just the right amount to end up with a perfectly seasoned stir fry. They are my go-to meals pretty much every time I want to cook something fast and easy. It’s a new favorite in my kitchen! Ready in 20 minutes from start to finish.Ĭhinese stir fries are the best. Plus, the eggplant pieces are so tender, they almost melt in your mouth. Eggplant lovers, have I got a recipe for you! This is a quick and easy Chinese eggplant with garlic sauce that’s sweet and tangy.
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