Chinese Yu Xiang Pork And Eggplant Recipe

Chinese Eggplants with Minced Pork China Sichuan …

WebMar 24, 2024 · Set aside to drain completely. Heat 3 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become …

1. Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
2. Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
3. Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
4. Add marinated pork in to stir-fry until the color changes into white. Transfer out.

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Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry)

WebNov 27, 2023 · Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 …

Rating: 5/5(38)
1. Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick.
2. Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
3. Add all the sauce ingredients into a bowl. Stir to mix well.
4. Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.

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Chinese Eggplant with Garlic Sauce The Woks of Life

WebAug 10, 2014 · Instructions. Combine the sauce ingredients in a small bowl and set aside. Wash the eggplants, cut the ends off and slice them into …

1. Combine the sauce ingredients in a small bowl and set aside.
2. 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.
3. 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.
4. 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.

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Yu Xiang Qie Zi (FishFragrant Eggplant) That Spicy …

WebFeb 10, 2020 · Pan-fry the eggplant: Heat 2 tablespoons peanut oil in a large wok over high heat. Once hot, turn the heat down to medium-high …

1. Mince the garlic and ginger and chop the fresh red chilies and spring onion. Separate the whites and green parts of the spring onion as they will be added to the wok at different times. Slice the eggplant into 3-inch strips. Add them to a bowl of water and soak for 15-20 minutes. Then drain into colander or a fine mesh strainer and set aside. (Note: Soaking the eggplant strips in water makes them less prone to absorbing oil like sponges. It enables us to get away with pan-frying instead of deep frying them first.)
2. Heat 2 tablespoons peanut oil in a large wok over high heat. Once hot, turn the heat down to medium-high and add the eggplant strips. Cook for 10-12 minutes, tossing occasionally, until slightly browned and tender. Transfer to a paper towel lined plate and set aside. Return the wok back to the stovetop.

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