Spicy Eggplant Recipe Chinese

Chinese Eggplant with Spicy Garlic Sauce Savory Simple

WEBMay 14, 2019 · Heat a skillet (nonstick or cast iroor wok over medium-high heat, then add 1 1/2 tablespoons of the oil. Add the eggplant and cook, …

Rating: 5/5(3)
1. Slice off the ends of the eggplant, then slice each eggplant crosswise into into thirds. Slice each piece in half lengthwise, then place the flat sides down and make a few additional lengthwise slices to create thick, long pieces (see post photos for reference).
2. Heat a skillet (nonstick or cast iroor wok over medium-high heat, then add 1 1/2 tablespoons of the oil. Add the eggplant and cook, stirring or tossing periodically, until the color has changed and the flesh is soft but not mushy, 2-4 minutes.
3. Push the eggplant aside. If the pan seems dry, you can add some or all of the remaining oil. Add the garlic, ginger, and scallion (note: if using diced red chili pepper, add it here as well). Stir the aromatics separately from the eggplant for about 30-60 seconds, until fragrant and soft, then toss with the eggplant for another 30 seconds.
4. Add the sambal, soy sauce, vinegar, and sugar, stirring to combine with the other ingredients. Cook until the sugar is dissolved and the sauce has just thickened up, 1-2 minutes. Serve immediately.

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Steamed Chinese Eggplant with Spicy Lao Gan Ma

WEBAug 24, 2019 · Turn the heat on low to pre-heat the water in the steamer. Cut each eggplant crosswise into 3 equal sections, then cut each …

Rating: 5/5(23)
1. Prepare your steamer. If you’re not sure how to set up a steaming apparatus, check our our post on how to set up a steamer, even without special equipment. Turn the heat on low to pre-heat the water in the steamer.
2. Cut each eggplant crosswise into 3 equal sections, then cut each section into 8-10 bite-sized strips.
3. Fill a large container with about 2 quarts of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Arrange them on a heat-proof rimmed dish and carefully lower it into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.
4. Now make the sauce by combining the Chinese black vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and chili sauce.

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