Chinese Crispy Eggplant Recipes

CHINESE EGGPLANT WITH GARLIC SAUCE

Steps:

• Combine the sauce ingredients in a small bowl and set aside.
• Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
• Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
• Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
• Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.

CHINESE EGGPLANT RECIPE

Steps:

• Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.
• Coat the eggplants with eggwhite, followed by the potato starch.
• Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.
• Saute the ingredients in B with some oil over low to medium heat until aromatic.
• Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.
• Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.
• Dish out and serve immediately.

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

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.

CHINESE EGGPLANT IN GARLIC SAUCE

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.

CRISPY EGGPLANT

Steps:

• Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
• Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
• Press eggplant slices into bread crumb mixture to coat both sides.
• Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
• Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.

EGGPLANT HUNAN STYLE

Steps:

• Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
• Add eggplant and stir-fry until soft, about 3 minutes.
• Remove, using slotted spoon; set aside.
• Add remaining peanut oil to skillet and warm over medium heat.
• Add garlic, chili paste and ginger and cook 15 seconds.
• Add stock, soy sauce and sugar and bring to boil.
• Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
• Stir in green onion and sesame oil.
• Serve hot, removing eggplant with slotted spoon.