Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics …
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Instructions. Combine the sauce ingredients in a small bowl and set aside. Wash the eggplants, cut the ends off and slice them into equal …
2 Chinese or Japanese eggplants medium sized 1 teaspoon sesame oil 2 tablespoon green onion chopped (garnish) US Customary - …
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Chinese eggplant (fairy tale or baby eggplant is a good substitute) A neutral, high-heat cooking oil (such as grapeseed or vegetable …
Add minced garlic and chilies, and season with another pinch of salt. Fry with the ground meat for 1 minute. Add eggplants and 1.5 tbsp oil, and season with another pinch of salt. Stir-fry for 3 to 4 minutes. Pour in the garlic …
Place a wok over high heat until a drop of water sizzles on contact. Add the peanut oil and swirl to coat the wok. Add the eggplants to the wok, and stir-fry for 2 to 3 minutes, until the outsides become golden brown. Turn down the heat …
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Cut the eggplant into ½ to ¾ inch cubes. Sprinkle and rub some salt on those cubes. Mix the liquid coconut aminos, rice vinegar, sherry, brown sugar, corn starch, water, and chili paste together in a small bowl. Set aside. …
Here are the foods from our food nutrition database that were used for the nutrition calculations …
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