Pour the Szechuan sauce … Whisk to combine. Unlike the big, bulbous American eggplant you are used to seeing in grocery stores, a Chinese eggplant is much smaller and longer. Yummy! It was so easy and so tasty! It should not take longer than that. Then the second time I made it I added one large chopped onion one chopped green pepper; sauted them first then added the eggplant and I also added two minced garlic cloves towards the end of cooking. Hi Caroline, hope you’re well? For this recipe, we are going to stir fry the eggplant. Dab dry with a kitchen towel and then apply a thin layer of egg white. Ready in 15 minutes. Other recipes I looked at said to soak the eggplant in salt water, etc, so more steps and more time to prepare. Picking Chinese eggplant is the art of picking any eggplant. I used fish sauce instead of oyster sauce since that is all I had. Stir fry for 1 minute, until all the vegetables are coated. My husband HATES eggplant but LOVES this recipe. The best part about this eggplant stir fry recipe beside the amazing taste? This recipe is so good! But there’s more to life than the big purple ones you’re familiar with: Meet the Chinese eggplant. I pull out some of the cooked eggplant and eat that before adding the other ingredients. https://www.food.com/recipe/chinese-eggplant-in-garlic-sauce-537773 It is optional in this recipe. What can’t you do with Chinese eggplant? They shine in stir fries, as pickles or braised. YOU MAY CHANGE YOUR MIND!! 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. Add the … Are there changes you made that you would like to share? This problem can be prevented by reducing the pH with vinegar. Once you have got it right on how to treat the eggplant before cooking, everything that followed after that is easy peasy. Try to find it without salt, if possible. i also tripled the sauce recipe (except the cornstarch and vinegar)because i added cut green bell peppers and ground chicken to it. Serve immediately. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Coat the eggplants with eggwhite, followed by the potato starch. It’s not hard at all, you just need to use your wok regularly to go from beginner to expert in a flash. Wonderful! https://healthiersteps.com/recipe/chinese-eggplant-in-garlic-sauce We use cookies to ensure that we give you the best experience on our website. Salt is used to draw out bitterness, but this variety is naturally sweet. Can you please tell me how to make it softer? I didn’t have the Chinese vinegar, so I substituted rice vinegar and it still was yummy! Used rice vinegar and balsamic vinegar for chinese vinegar. If you have completed all the steps until this stage, it is only 5 minutes away from getting this Chinese eggplant dish onto the dining table. I made 4 times the recipe added 2 Tbs. total keeper - love it! I will make this again but I will try to make it a touch more sweet. I am a major eggplant fan and this recipe is a keeper! Pour into the bowl with the eggplant. It soaks up all the gravy's flavor to turn an ordinary vegetable to a delightful treat. It was delicious. Delicious! 153 calories; protein 3.4g 7% DV; carbohydrates 21.1g 7% DV; fat 7.8g 12% DV; cholesterol 0mg; sodium 1507.3mg 60% DV. My six year old was begging for more! While each is delicious in its own right, unique properties make a certain type best suited for certain dishes. This is a quick and easy Chinese eggplant with garlic sauce that’s sweet and tangy. They are a staple ingredient for the simple reason that they are cheap and take on pretty much any flavor you add to them. Also I added a little chopped ginger crushed red pepper flakes (instead of chilli oil) and a half of a red green peppper. Saute the ingredients in B with some oil over low to medium heat until aromatic. Deep-fried in small patches. Trust me, this dish is so yummy you will add it to your dinner rotation! Sit back and let the salt perform its magic. Today I found 8 chinese eggplant at my local farmers market for 99 cents. Crack an egg. Add the garlic and scallions and sauté for 30 – 60 seconds. I also wanted to add that I had microwaved my eggplant first, to get it all soft (I only had Italian, not Japanese) and that worked quite well, texture-wise. 1 stalk scallion, cut into 1-inch sections, 2 dry chilies, cut into 1/2 inch sections, remove the seeds. Information is not currently available for this nutrient. I found this method at toriavey.com when I browse through the internet. Repeat with remaining eggplants. Eggplant lovers, have I got a recipe for you! You can use it for deep-frying for other dishes. However, it is tricky to cook eggplant because it changes color quickly easily turns soggy, and potentially absorbs too much oil. Plus, the eggplant pieces are so tender, they almost melt in your mouth. Thanks for sharing this recipe it was a big hit! Can’t wait to make it again. I say…. my husband said it tasted like the kind he has eaten at restaurants. These items take a shorter time to become aromatic than garlic and ginger. You can never tell the difference. I would love to try this recipe and just wondering what vinegar you’d recommend I substitute for the chinkiang vinegar? Therefore, I want to share with you my understanding of how to preserve its vibrant purplish color, prevent it from being too oily, and avoiding it from turning soggy. This is one of my favorite recipes. As I mentioned in the earlier paragraph, sprinkle the eggplant slices with salt and a teaspoon of vinegar. You can add a teaspoon of salt to the eggplants slices, which will lessen the bitterness, although it is still not exactly clear how it works. If you use the mild eggplant and still hate it, you hate eggplant lol Thanks for writing it down to share. i can't even believe how good it is - it's going into the rotation for sure!! Sprinkle with some salt and mix well.
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