Chinese Eggplant Stir Fry With Garlic Sauce
It's optional to add some dried red chilies or chili paste to adjust the taste into spicier
5 Chinese eggplants
1 tablespoons GingerFinely minced
4 tablespoons Peanut oil
5 cloves GarlicChopped
4 ScallionsFinely chopped
2 teaspoons Salt
1 tablespoon Dark soy sauce
2 tablespoons Light soy sauce
2 tablespoons Oyster sauce
2 teaspoons Corn starch
2 tablespoons Vinegar
1 teaspoon Sesame oil
3 tablespoons Brown sugar
1 tablespoon Cooking rice wine
4 tablespoons Water
All the eggplant lovers surely will love this dish. This recipe is a perfect alternative to enjoy the eggplant with hot steamed rice, either white or brown rice. Add some spicy ingredients to tone up the taste if desired!
Prepare the eggplants, rinse with running water.
Then cut each eggplant about 2 inches lengthwise.
Transfer the eggplants into a big bowl covered with water, stir in 2 teaspoons salt. Cover the the bowl and soak if for about 30 minutes.
In a mixing bowl, combine dark soy sauce, light soy sauce, corn starch, vinegar, brown sugar, cooking rice wine, water and oyster sauce. Whisk until mix well.
Drain the eggplants and pat them dry with paper towel.
Heat 2 tablespoons of peanut oil in a large skillet over medium high heat.
Add the eggplants and cook for about 10 minutes or until both sides are nice and golden. Make sure the insides are cooked through.
Remove the eggplants from heat and put aside.
Heat another 2 tablespoons of peanut oil into the skillet over medium high heat. Add the minced ginger and crushed garlic, stir fry for 2 minutes.
Pour in the sauce and let it cook until the sauce is boiling.
Transfer back the eggplants and add in the scallions into the skillet. Stir fry for 1-2 minutes and until the eggplants coated evenly.
Add sesame oil and stir for another 30 seconds.
Remove from the heat and transfer onto a plate, garnish with chopped scallions. Serve with hot steamed white rice.
|5 Chinese eggplants|
|1 tablespoons Ginger|
|4 tablespoons Peanut oil|
|5 cloves Garlic|
|2 teaspoons Salt|
|1 tablespoon Dark soy sauce|
|2 tablespoons Light soy sauce|
|2 tablespoons Oyster sauce|
|2 teaspoons Corn starch|
|2 tablespoons Vinegar|
|1 teaspoon Sesame oil|
|3 tablespoons Brown sugar|
|1 tablespoon Cooking rice wine|
|4 tablespoons Water|