Chinese Beef Aubergine Hotpot Recipes

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CHINESE BEEF & AUBERGINE HOTPOT



Chinese beef & aubergine hotpot image

Make this beef stew when the nights draw in. With aubergine and Chinese spices, the flavours are warming and it's slow-cooked for deliciously tender meat

Provided by John Torode

Categories     Dinner, Main course, Supper

Time 3h50m

Number Of Ingredients 13

5 star anise
1 cinnamon stick
3 tbsp sunflower oil
2kg braising steak (shin is best), cut into large chunks
1l chicken stock
3 red chillies , split in two and deseeded, plus extra sliced into rounds to serve
100g galangal (use ginger if you can't find galangal), sliced
2 tbsp Thai fish sauce
200ml soy sauce
1 tbsp demerara sugar
6 kaffir lime leaves
3 aubergines , cut into wedges
rice and coriander, to serve

Steps:

  • Heat oven to 150C/130C fan/gas 2. Heat a large casserole dish, toast the star anise and cinnamon until fragrant, then scoop out of the dish. Add the oil, then brown the beef in batches (be careful not to overcrowd the pan). Set the meat aside on a plate.
  • Add the rest of the ingredients (except for the aubergine) to the casserole dish, stir well and bring to the boil. Add the spices and meat back in, skim off any fat that comes to the surface, then cover the casserole and cook in the oven for 2 hrs.
  • Remove the lid, add the aubergine, and give everything a good stir, then return to the oven and cook for 1 hr uncovered until the aubergine and meat are tender. Rest until cool enough to eat. Scatter over the coriander and sliced red chilli, then serve with rice.

Nutrition Facts : Calories 389 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 4.3 milligram of sodium

SPICY EGGPLANT AND PORK HOT POT



Spicy Eggplant and Pork Hot Pot image

Make and share this Spicy Eggplant and Pork Hot Pot recipe from Food.com.

Provided by melting pot

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons oil
1 medium eggplant, cut into 2 cm cubes (200g)
500 g pork mince
2 tablespoons chili-garlic sauce
1 teaspoon ginger, finely grated
4 spring onions, finely chopped
2 cups chicken stock
2 tablespoons soy sauce
2 tablespoons cornflour
1 teaspoon caster sugar

Steps:

  • Heat oil in a heavy based casserole dish or saucepan over high heat.
  • Cook eggplant for 4 min, stirring often.
  • Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
  • Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
  • Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
  • Serve with steamed white rice.

Nutrition Facts : Calories 524.5, Fat 38.6, SaturatedFat 11.6, Cholesterol 93.8, Sodium 749.9, Carbohydrate 17.8, Fiber 5.5, Sugar 6.7, Protein 27.1

HOT CHINESE EGGPLANT (AUBERGINE)



Hot Chinese Eggplant (Aubergine) image

Make and share this Hot Chinese Eggplant (Aubergine) recipe from Food.com.

Provided by Sharon123

Categories     Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons soy sauce
3 tablespoons hoisin sauce (peking sauce)
1/2 teaspoon hot red pepper flakes
1/2 cup sherry wine
1 1/2 cups water
2 tablespoons peanut oil
2 medium eggplants
2 tablespoons minced garlic
2 tablespoons fresh ginger
sesame seeds (to garnish)

Steps:

  • Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
  • Place strips in a colander, sprinkle with salt and toss to coat.
  • Let drain for 30 minutes.
  • Rinse.
  • Squeeze to remove water.
  • Mix first 5 ingredients in a bowl.
  • In a skillet or wok heat the oil.
  • Add the eggplant, garlic and ginger.
  • Stir fry over high heat for 3 minutes.
  • Add sauce and stir well.
  • Reduce heat to medium low, simmer 15 minutes.
  • Gradually turn up heat.
  • Cook until sauce is reduced to a thick glaze.
  • Garnish with sesame seeds.
  • Serve immediately.

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