Chinese Eggplant In Garlic Sauce Recipes

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CHINESE EGGPLANT IN GARLIC SAUCE



Chinese Eggplant In Garlic Sauce image

This mouthwatering Chinese Eggplant In Garlic Sauce is so easy to make with tender and juicy strips of eggplant stir-fried in a flavorful Szechuan-style garlic sauce.

Provided by Michelle Blackwood, RN

Categories     Main Course

Time 53m

Number Of Ingredients 14

2 medium Chinese eggplants
1/2 cup vegetable broth
3 tablespoons Bragg liquid aminos or soy sauce
2 tablespoon organic cane sugar
1 tablespoon fresh lemon juice
1 teaspoon molasses
1 tablespoon cornstarch or tapioca starch
1/4 teaspoon Cayenne pepper
2 tablespoons vegetable oil ( I used grape seed oil)
4 cloves garlic minced
1 teaspoon ginger grated
2 spring onion finely chopped
1/4 cup red bell pepper cut into strips
Salt to taste

Steps:

  • Cut eggplants into strips and set aside. Prepare sauce by combining vegetable broth, soy sauce, sugar, lemon juice, molasses, cornstarch, cayenne pepper and set aside.
  • Heat oil in a large skillet or wok on medium-high heat, saute eggplant strips until golden brown (may need extra oil).
  • Remove eggplant strips and set aside. Add garlic, ginger, spring onions and bell pepper, saute until fragrant, about 2 minutes.
  • Add sauteed eggplant strips and quickly add sauce to the skillet stirring and cook stirring until sauce thickens. Check seasoning and add salt to taste if needed.

Nutrition Facts : Calories 112, Carbohydrate 10, Fat 7, Protein 2

CHINESE EGGPLANT IN GARLIC SAUCE



Chinese Eggplant in Garlic Sauce image

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

water
2 teaspoons cornstarch
2 tablespoons low sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1/2 teaspoon Chinese five spice powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 lbs Chinese eggplants, about 5
vegetable oil
salt
pepper
6 garlic cloves, chopped
3 scallions, thinly sliced, plus more for garnish
1 1/2 tablespoons chili oil

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

CHINESE EGGPLANT WITH GARLIC SAUCE



Chinese Eggplant with Garlic Sauce image

Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar dish in many American Chinese restaurants and buffets but it's also a dish with many authentic variations in China.

Provided by Bill

Categories     Vegetables

Time 25m

Number Of Ingredients 14

1 tablespoon spicy bean paste ((douban la jiang))
1 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon shaoxing wine
1 teaspoon fish sauce
2-3 Japanese eggplants ((about 6 cups))
2 scallions ((cut into 2-inch lengths))
3 tablespoons oil
4 oz. ground pork ((110g; ground chicken or ground turkey can also be substituted))
2 thin slices ginger ((julienned))
10 dried red chilies
4 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine

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.

Nutrition Facts : Calories 244 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 486 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

EGGPLANT WITH GARLIC SAUCE



Eggplant with Garlic Sauce image

This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.

Provided by Caroline Phelps

Categories     Stir Fry

Time 15m

Number Of Ingredients 11

2-3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
2 tablespoons peanut oil
4 large cloves garlic, peeled and minced
1 tablespoon ginger, peeled and minced
2-3 Chinese dried red chilis, chopped
4 scallions, finely chopped on the bias
2 tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon chinkiang vinegar
1 tablespoon shaoxing wine or dry sherry
1 teaspoon sesame oil

Steps:

  • Whisk all the ingredients for the sauce into a bowl and set aside.
  • In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
  • Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
  • Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
  • Turn the heat off and serve with white or brown rice.

Nutrition Facts : ServingSize 2, Calories 194 calories, Sugar 6.2g, Sodium 883.8mg, Fat 16.5g, SaturatedFat 1.4g, UnsaturatedFat 5g, Carbohydrate 10.1g, Fiber 1.7g, Protein 2.2g, Cholesterol 0mg

EGGPLANT WITH GARLIC SAUCE (鱼香茄子)



Eggplant with Garlic Sauce (鱼香茄子) image

Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant

Provided by Made With Lau

Categories     main course

Time 45m

Yield 4

Number Of Ingredients 17

22 oz Chinese eggplant
2 oz fresh shiitake mushrooms
4 mini sweet peppers
5 cloves garlic
0.5 oz ginger
5 dried red chilies
3 pieces green onion
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp vinegar
3 tbsp brown sugar
0.5 tbsp ground bean sauce
2 tsp cornstarch
1 tbsp Shaoxing cooking wine
4 tbsp water
1 tsp sesame oil

Steps:

  • We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
  • While we wait for the eggplant to steam for 15 minutes, we'll start chopping our ingredients.
  • Next, we'll prepare our Yuxiang sauce by mixing:
  • Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
  • Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

EGGPLANT WITH GARLIC SAUCE



Eggplant with Garlic Sauce image

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Provided by Whats that Burning smell?

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 6

Number Of Ingredients 9

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Steps:

  • Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g

EGGPLANT WITH GARLIC SAUCE



Eggplant With Garlic Sauce image

Provided by Paula Disbrowe

Categories     side dish

Time 30m

Yield Serves 3 to 4

Number Of Ingredients 11

18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks
Salt
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 tablespoon cornstarch
1 teaspoon minced garlic
1 1/2 teaspoons fermented soybean paste
1 teaspoon hot chili paste
2 tablespoons peanut oil
6 ounces ground pork
Hot steamed rice (optional)

Steps:

  • Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
  • In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
  • In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
  • Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 438 milligrams, Sugar 6 grams

EGGPLANT WITH GARLIC SAUCE



Eggplant With Garlic Sauce image

I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a "Chinese New Year's Feast".

Provided by Leslie in Texas

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 22

12 ounces pork tenderloin, cut in matchsticks (freeze for 30 minutes before slicing)
1 tablespoon dry sherry or 1 tablespoon Chinese wine
1/2 egg white
1 pinch salt
1 tablespoon cornstarch
6 tablespoons chicken broth
2 1/2 tablespoons soy sauce
1 1/2 tablespoons vinegar
1 1/2 tablespoons sugar
1 tablespoon cornstarch, dissolved in
1 teaspoon water
1 tablespoon chili paste with garlic
1 tablespoon dry sherry or 1 tablespoon Chinese wine
4 cups vegetable oil
12 ounces eggplants, peeled and cut into finger-size strips
1 tablespoon vegetable oil
1/2 green bell pepper, cut into 2x1/6-inch strips
1/2 red pepper, cut into 2x1/6-inch strips
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1/3 cup diced green onion
1/2 teaspoon sesame oil

Steps:

  • Place pork in mixing bowl.
  • Add sherry, egg white and salt and mix with hands until egg white is foamy.
  • Add cornstarch and mix again until smooth.
  • Cover and refrigerate at least 1 hour.
  • For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
  • Heat 4 cups oil in wok or deep fryer to 350 degrees.
  • Add eggplant in small batches and fry until lightly colored.
  • Drain on paper towels,pressing to remove as much oil as possible.
  • Let same oil cool down to 280 degrees.
  • Add pork and stir constantly until pieces separate.
  • Cook 1 minute longer; drain in sieve.
  • Can be done 6 to 8 hours ahead to this point and refrigerated.
  • Heat 1 tablespoon oil in wok or large skillet over high heat.
  • Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
  • Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
  • Stir in green onion.
  • Remove from heat and stir in sesame oil; serve immediately.

Nutrition Facts : Calories 1094, Fat 113.5, SaturatedFat 15.2, Cholesterol 28.1, Sodium 395.4, Carbohydrate 8.8, Fiber 1.9, Sugar 4.2, Protein 10.5

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From iheartumami.com


EASY 20 MINUTE CHINESE EGGPLANT WITH GARLIC HONEY SOY SAUCE
2021-01-14 Blot eggplant dry. Add to the pot of boiling water, boil for about 1 minute, and then move eggplant to an ice bath to stop it from cooking. Dry off eggplant, then add to a medium bowl and coat with 2 tsp cornstarch. 5. Combine soy sauce, honey, fish sauce, chili flakes, minced ginger, minced garlic, cornstarch and chopped green onions in a ...
From amandasinspiredkitchen.com


CHINESE EGGPLANT WITH GARLIC SAUCE - ASIAN CAUCASIAN FOOD BLOG
2019-01-28 Using a large wok or heavy skillet, heat the remaining safflower oil on medium high heat. Add the minced garlic, green onions, red and yellow bell peppers, and ginger. Stir-fry until fragrant, about 2 minutes. Add in the sauce and turkey mixture and bring to a low boil, then simmer for 5 minutes or until thickened.
From asiancaucasian.com


CHINESE SPICY GARLIC EGGPLANT (YU XIANG QIE ZI) - SAVEUR
2014-10-14 Discard water and dry wok; heat over high. Add canola oil, garlic, and ginger; stir-fry 10 seconds. Add eggplant; stir-fry 20 seconds. Stir in reserved sauce and cook until sauce is …
From saveur.com


EGGPLANT WITH GARLIC SAUCE (YU XIANG QIEZI, 鱼香茄子)
2020-09-05 If you are a fan of Sichuan cuisine and you love eating eggplant (a.k.a aubergine, brinjal), don’t miss today’s recipe: Chinese Eggplant with Garlic Sauce. This classic delicacy is also known as Fish Fragrant Eggplant which is a more accurate translation of its Chinese name Yu Xiang Qiezi/鱼香茄子. Essentially, it’s a stir-fry dish ...
From redhousespice.com


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