CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
- Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
- In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
- Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
- Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
HOT AND SOUR CHINESE EGGPLANT
Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
Provided by Bonnie
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
- In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g
CHINESE EGGPLANT IN GARLIC SAUCE
Eggplant is the star of vegetarian entrée. The aromatic sauce is flavored heavily with garlic and has just the right amount of Chinese five spice and chili oil.
Provided by Arlyn Osborne
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
- To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
- Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 - 10 minutes. Transfer to a bowl and repeat with remaining half.
- Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
- Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 - 60 seconds.
- Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 - 2 minutes.
- Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 - 7 minutes so the eggplant can absorb all the flavors.
- Garnish with sliced scallions.
Nutrition Facts : Calories 111.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 340.7, Carbohydrate 26.1, Fiber 8.4, Sugar 13.6, Protein 3.4
STIR-FRIED ASIAN EGGPLANT
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
- In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
- Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
GOCHUJANG-GLAZED EGGPLANT WITH FRIED SCALLIONS
Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet - everything you want in a banchan - and tastes great with a bowl of fresh white rice.
Provided by Eric Kim
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
- Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
- To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
- Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
- Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
- After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
- When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
- Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
- Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)
More about "asian crispy eggplant recipes"
EGGPLANT CHINESE STYLE | GIANGI'S KITCHEN
From giangiskitchen.com
Ratings 6Servings 4Cuisine The WorldCategory Side Dish, Vegetables
- Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar and water together in a small bowl. Set aside.
- Heat oil in a large nonstick skillet. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally. Remove the lid, add the ginger, garlic, scallions and sauté uncovered for about 1 minute, tossing gently a few times.
- Add the soy sauce mixture to the skillet, cover and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.
FRIED ASIAN EGGPLANT RECIPE - ERIC RIPERT | FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- Set the eggplant slices on a large rimmed baking sheet and sprinkle each side with salt. Let the eggplant stand for 30 minutes, then pat dry with paper towels.
- Preheat the oven to 350°. In a large saucepan, heat 1 inch of oil to 350°. Set a rack on a rimmed baking sheet near the stove. Dust the eggplant slices with Wondra. Working with 6 slices at a time, fry the eggplant until browned and tender, about 1 minute per side. Using a slotted spoon, transfer the fried eggplant to the rack and let drain. Repeat with the remaining eggplant, adjusting the heat as necessary to keep the oil at 350°. Reheat the eggplant in the oven for about 3 minutes, then serve.
CHINESE EGGPLANT WITH SPICY SZECHUAN SAUCE - FEASTING …
From feastingathome.com
CHINESE EGGPLANT WITH GARLIC SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
CRISPY EGGPLANT 'KATSU' - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
CHINESE EGGPLANT RECIPE - HOW TO COOK PERFECT EGGPLANT
From tasteasianfood.com
CRISPY EGGPLANT | MISS CHINESE FOOD
From misschinesefood.com
10 BEST ASIAN STYLE EGGPLANT RECIPES | YUMMLY
From yummly.com
PAN-FRIED EGGPLANT WITH SOY SAUCE, GARLIC AND GINGER
From thenewbaguette.com
10 BEST CHINESE FRIED EGGPLANT RECIPES | YUMMLY
From yummly.com
CRISPY FRIED EGG (KAI DAO) - MARION'S KITCHEN
From marionskitchen.com
ASIAN-INSPIRED EGGPLANT "BACON" | SPRINT 2 THE TABLE
From sprint2thetable.com
CRISPY HONEY SESAME EGGPLANT - MARION'S KITCHEN
From marionskitchen.com
CHINESE EGGPLANTS WITH CHILI GARLIC SAUCE - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
CRISPY EGGPLANT STIR FRY, SHANDONG FENGWEI EGGPLANT TWO WAYS
From youtube.com
CRISPY EGGPLANT WITH SZECHUAN MEAT SAUCE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CRISPY EGGPLANT IN RED & GREEN THAI CURRY SAUCE, KIB LWS NROG …
From vuebonnie.com
CHINESE EGGPLANT RECIPE WITH GARLIC SAUCE — DAMN, SPICY!
From damnspicy.com
CRISPY EGGPLANT - CHINESEFOODPAD.COM
From chinesefoodpad.com
CRISPY EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CRISPY EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
DEEP FRIED CHINESE EGGPLANT WITH SPICY GARLIC SAUCE RECIPE
From marystestkitchen.com
CRISPY EGGPLANT CHINESE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHINESE STYLE EGGPLANT WITH ROASTED TOFU - CHEF HEIDI FINK
From chefheidifink.com
CHINESE EGGPLANT | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
20+ EASY JAPANESE EGGPLANT RECIPES THAT YOU MUST TRY
From 10minhomemaking.com
CHINESE EGGPLANT WITH SPICY PORK - HEALTHY WORLD CUISINE
From hwcmagazine.com
CHINESE STUFFED EGGPLANTS - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE EGGPLANT WITH GARLIC SAUCE | PICKLED PLUM
From pickledplum.com
OUR BEST JAPANESE EGGPLANT RECIPES • JUST ONE COOKBOOK
From justonecookbook.com
QUICK EGGPLANT STIR-FRY RECIPES | ALLRECIPES
From allrecipes.com
SWEET AND SPICY ASIAN-STYLE EGGPLANT - RECIPES | NOAHSTRENGTH.COM
From noahstrength.com
ROASTED ASIAN EGGPLANT WITH GOCHUJANG GLAZE - THE DEVIL WEARS …
From thedevilwearssalad.com
CHINESE-STYLE CRISPY FRIED HONEY EGGPLANT - MARION'S KITCHEN
From youtube.com
CHINESE EGGPLANT WITH GARLIC SAUCE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHINESE CRISPY EGGPLANT WITH SAUCE - | A DAILY FOOD
From adailyfood.com
SZECHUAN PORK AND EGGPLANT + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
STIR-FRIED CHINESE EGGPLANT - IT'S RAINING GREEN
From itsraininggreen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love