Quick & Easy Chinese Spicy Garlic Eggplant
User Reviews
5
Quick & Easy Chinese Spicy Garlic Eggplant
Description
This recipe begins by slicing eggplants into long quarters, then cutting them into 2-inch pieces before coating thoroughly with cornstarch. The coated eggplant is shallow-fried in vegetable oil until about 90% cooked and tender. After removing the eggplant, aromatics including ginger, dried red chilies, and green onion are quickly sautéed in more oil at low to medium heat to release their fragrance.
The eggplant returns to the pan and is combined with a sauce mixture made of garlic, regular and dark soy sauce, oyster or vegetarian stir-fry sauce, water, Shaoxing wine, sugar, rice vinegar, cornstarch, and chili flakes for heat. The ingredients are gently tossed together off the heat to evenly coat the eggplant pieces in a flavorful, mildly spicy glaze.
This dish complements rice well and can serve as a spicy vegetable side helping balance other milder dishes in a meal. It offers bold aromatics without overwhelming heat when adjusted to taste.
Ingredients
- 1 lb eggplant or Japanese eggplant or regular eggplant, Chinese variety
- ¼ cup cornstarch or potato starch
- 5 tablespoon vegetable oil or any neutral oil
- 10 dried red chili or 2 chopped fresh red chilies
- 5 lices ginger peeled
- 1 green onion finely chopped
Sauce
- 3 garlic minced, cloves
- 1 tablespoon soy sauce regular
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 tablespoon water cold
- 1 teaspoon Shaoxing wine or dry sherry wine or dry white wine or broth, cooking wine
- 1 teaspoon granulated sugar or cane sugar, white
- 1 teaspoon rice vinegar or white vinegar or apple cider vinegar
- ½ tablespoon cornstarch or potato starch
- ½ teaspoon red chili flakes or chili oil or chili garlic sauce to taste, crushed
Instructions
- In a small bowl, combine the sauce ingredients as listed above and set aside.
- Slice the unpeeled eggplant vertically into four quarters so you have four strips. Then cut the strips into 2-inch-long pieces and transfer into a large mixing bowl. Add cornstarch and toss eggplant into the starch until evenly coated.
- Heat ¼ cup or 60 ml vegetable oil medium-high heat in a large pan. Gently fry coated eggplant until tender, about 90% cooked. Remove and set aside.
- Reduce to low-medium heat. Add remaining vegetable oil and sauté ginger, red chilis and green onions for 10 seconds.
- Add eggplant followed by the sauce and gently toss everything together. Remove off heat and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 1280mg | 53% |
| Potassium | 1343mg | 29% |
| Fiber | 11g | 44% |
| Sugar | 23g | 46% |
| Vitamin A | 2254IU | 45% |
| Vitamin C | 331mg | 368% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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