Eggplant Chinese Style Recipe
Ingredients
| Eggplant | 1 Large | |
| Salt | 2 Tablespoon | |
| Grated ginger | 1 Teaspoon | |
| 1 tablespoon red chili paste with garlic | ||
| 1 tablespoon Chinese rice wine or dry sherry | ||
| Light soy sauce | 1 Tablespoon | |
| 1 tablespoon hot bean sauce | ||
| 1 tablespoon sweet bean sauce | ||
| Peanut oil | 3 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Green onions | 4 Small, chopped | |
| Toasted sesame oil | 1 Tablespoon | |
| Green tops of 3 green onions, chopped, for garnish | ||
Directions
Cut off the stem of the eggplant and cut into 3/4-inch slices.
Cut the slices again so that you have cubes 3/4 inch square.
Place in a bowl and mix with the salt.
Place in a colander and drain for 45 minutes.
Rinse off the cubes and drain for another 45 minutes or rinse and pat dry with paper towels.
Meanwhile, mix the sauce: In a small bowl mix the ginger, red chili paste with garlic, wine or sherry, soy sauce, hot bean sauce, and the sweet bean sauce.
Stir and set aside.
Heat a wok or very large frying pan.
Add the peanut oil and the garlic.
Saute for a moment and then add the eggplant and green onion.
Stir-fry over high heat until the eggplant is tender, 7-10 minutes.
Add the mixed sauce.
Continue cooking for another 3 minutes.
Place on a serving platter and drizzle the sesame oil over the top.
Add green onion tops for garnish.
Cut the slices again so that you have cubes 3/4 inch square.
Place in a bowl and mix with the salt.
Place in a colander and drain for 45 minutes.
Rinse off the cubes and drain for another 45 minutes or rinse and pat dry with paper towels.
Meanwhile, mix the sauce: In a small bowl mix the ginger, red chili paste with garlic, wine or sherry, soy sauce, hot bean sauce, and the sweet bean sauce.
Stir and set aside.
Heat a wok or very large frying pan.
Add the peanut oil and the garlic.
Saute for a moment and then add the eggplant and green onion.
Stir-fry over high heat until the eggplant is tender, 7-10 minutes.
Add the mixed sauce.
Continue cooking for another 3 minutes.
Place on a serving platter and drizzle the sesame oil over the top.
Add green onion tops for garnish.
Chef
