Recipe of Ultimate Chinese Eggplant with Spicy Garlic Sauce

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Chinese Eggplant with Spicy Garlic Sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Chinese Eggplant with Spicy Garlic Sauce Recipe. Chinese Szechuan Stir-Fried Eggplant in a Spicy Garlic Sauce is seriously the most amazing side dish to go along with white rice ever. The eggplant is sweet, tender, and so flavorful cooked in a soy sauce oil that is flavored with ginger, garlic, and red Thai peppers.

You can cook Chinese Eggplant with Spicy Garlic Sauce using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chinese Eggplant with Spicy Garlic Sauce

1. It’s 300 gr of Chinese eggplant, cut into pieces.
2. Take 1 tsp of salt.
3. Make ready 2 Tbsp of cornstarch.
4. Prepare 3 of garlic cloves, minced.
5. Make ready 1 inch of ginger, crushed.
6. Prepare 2 Tbsp of vegetable oil.
7. Take 1/2 Tbsp of sesame oil.
8. Prepare of Sauce ingredients: (mix well in a small bowl).
9. Take 1 Tbsp of soy sauce.
10. Make ready 1/2 Tbsp of dark soy sauce.
11. Take 1 Tbsp of oyster sauce.
12. You need 1 Tbsp of garlic chili paste.
13. It’s 2 Tbsp of water.
14. Make ready 1 tsp of sugar.
15. You need 1/4 tsp of ground pepper.
16. You need 1 tsp of cornstarch.

Stir soy sauce, vinegar, rice wine, sugar, chile flakes, and salt in a bowl; set sauce aside.Place half the eggplant in a pie plate.Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that's perfect on steamed rice.The restaurant-style recipe is made vegan with vegetarian mushroom sauce instead of oyster sauce which makes it even more delicious.

Chinese Eggplant with Spicy Garlic Sauce step by step

1. Soak the eggplant in a bowl filled with water that has been given 1 tsp of salt. Cover the bowl. Let stand for 30 minutes. Drain well. Dry with paper towels..
2. Mix the eggplant with cornstarch. Stir well..
3. Heat the vegetable oil in a skillet over high heat. Fry the eggplant until cooked and browned. Remove from the heat. Set aside..
4. Turn down the heat a little. Heat sesame oil. Sauté garlic and ginger until fragrant..
5. Put the eggplant back in the skillet. Stir it up..
6. Pour the sauce mixture (stir it well before pouring it). Stir well. Adjust to taste. Remove from the heat..
7. Serve over warm white rice. Yum 😋.

Need to season the eggplant with some salt/pepper a bit while frying.Add the the peppers, green onion, ginger, garlic, ground pork, soy sauce, starch, and water to the wok and stir to combine.Transfer to serving plate and enjoy!

Give the sauce mixture a good whisk and pour into the skillet.Add the eggplant and chili oil to the skillet.Stir a few times until fragrant.Add all the eggplant back into the skillet.Braised eggplants with garlic sauce is my favorite method of making eggplants in this autumn, using very basic seasonings and producing a well balanced dish with strong garlic aroma.