Crave Worthy Chinese Eggplant With Garlic Sauce Easy Stir Fry Recipes

CRAVE-WORTHY CHINESE EGGPLANT WITH GARLIC SAUCE (EASY STIR FRY RECIPE)

Steps:

• In a small bowl combine the soy sauce, honey, water and sesame oil.
• Set aside.
• Heat 1 tablespoon of peanut oil in a wok over high heat.
• Add the eggplant and stir-fry for a few minutes (about 5 minutes) until golden brown.
• Remove the eggplant from the wok and set aside.
• In the same wok, add the remanding peanut oil, ginger and garlic and stir-fry for 30 seconds.
• Return the eggplant into the wok.
• Stir in the soy sauce mixture and continue to stir fry for 2-3 minutes or until the sauce is thickened.
• Sprinkle with scallions and serve immediately.

CHINESE EGGPLANT WITH GARLIC SAUCE (EGGPLANT STIR-FRY)

Steps:

• Chop the eggplant into 1-inch cubes, salt, and set aside for 20 minutes. I like to do this in a colander to naturally drain. You can also lightly pat the pieces with a kitchen towel to remove any excess water (and salt).
• Finely chop the chilies. You can adjust the amount of heat by using less chili and/or removing the seeds from the chilies.
• Finely chop the spring onion and grate or mince the garlic and ginger (or use ginger paste and garlic paste).
• Prepare the stock by combining the stock cube with water and just lightly crush the peppercorns. I did this in a mini mortar and pestle, but you could also place them in a bag and crush them with a rolling pin.
• In a large skillet, heat the oil over medium heat with the crushed peppercorns. Once hot, remove the larger pepper pieces and add the chili, garlic, and ginger, stirring for a minute.
• Add the eggplant and stir-fry for a further two minutes.If you want more of a smoky flavor, you can first grill the eggplant until slightly crispy and smoky. Then add it to the pan in the last few minutes of cooking the sauce. Alternatively, lightly toss the eggplant in cornstarch before pan-frying in a bit of oil (without the sauce) for stovetop slightly smoky flavor.
• Add the stock, sugar, soy, and miso, and stir to combine. Then cook for between 10-15 minutes, or until softened with a reduced sauce.If you want the sauce to be thinner, add a little more water or stock to your preference.
• Give the Chinese garlic sauce a taste and adjust any ingredients (salt, sugar, chili, etc.), Finally, top with the green onions and some sesame seeds before serving. This Chinese eggplant stir-fry is best enjoyed over rice or noodles for a simple, healthy meal!
• Make ahead: Since this recipe can be stored for 4-5 days, it's great for making ahead. For an even quicker meal, you can pre-grill/cook the eggplant and prepare the sauce (reduces and thickened then store in a jar in the fridge) 2-3 days in advance. To prepare the meal, add the eggplant to a pan until heated, then add the sauce and mix until warm- add a little additional water if needed for the Chinese garlic sauce.Fridge: store any leftovers in the refrigerator, covered for between 4-5 days.Reheat: reheat the garlic eggplant dish in the microwave or on the stovetop, optionally with a splash of water to thin the sauce once more.

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.