WebDrain the eggplant in a colander. Return the Inner pot to the Instant Pot and pour olive oil in it. Press the Saute button on the Instant Pot and set the time to 10 …
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WebAdd both oils. When the oil starts to smoke, carefully toss in the beef strips and Szechuan chiles. Quickly move them around the wok to stir fry the beef on both …
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WebAllow the chicken to marinate while you chop all the vegetables. Set out a small bowl. Crack the eggs into the bowl and beat well to mix. Set a wok or large sauté …
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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. Chinese Eggplant with Garlic Sauce [Ready in 20 Minutes!]
Ingredients 1 3 tablespoons canola oil 2 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons 3 1 cup water 4 1 tablespoon crushed red pepper flakes 5 3 tablespoons garlic powder 6 5 teaspoons white sugar 7 1 teaspoon cornstarch 8 2 tablespoons light soy sauce 9 2 tablespoons oyster sauce More ...
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.
These Chinese fried eggplants in spicy sweet-sour chili garlic sauce are easy to make and so delicious! The recipe is vegan and can easily be made gluten-free by using Tamari sauce. Perfect to serve as a side dish, appetizer or main course over rice or pasta.