It was a great hit. Better than take out!! Looks delicious! You need to make a sauce that is flavorful enough. Also the shallow frying method after letting it sit for an hour in salt and covered with cornflour gave the aubs (eggplants to US residents) a perfect texture. I’ve done this recipe twice using the first prep method. I can’t wait to make it again. Wow, that sounds great! it’s so delicious! Next time when I find some Chinese eggplants, I will try this recipe. I did a Chinese cooking class a couple of months back and the amount of oil poured into the wok to cook the eggplant put me off – which is a shame because I absolutely love it cooked Chinese style. And so quick and easy. Transfer the eggplants to a plate. This recipe will absolutely be my go-to recipe for Chinese eggplant. I didn’t change anything and the eggplant had great texture & flavor. Maybe a third method to avoid using too much oil on eggplants is to cut them into pieces, then microwave for 5 minutes in a bowl (with a lid to retain some moisture). This is one of my early day recipes where I use just enough sauce to coat the ingredients (the soy sauce and cornstarch makes a very simple sauce), which is the way we cook in northern China. Thank you and please share more vegan Chinese recipes! And we ain’t just saying it too. Thanks for the great recipe! Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients: Heat the wok and add 3 tablespoons oil. Serve it over a nice hearty brown rice. Having it again tonight! Oh right! I never knew of the brine technique prior to cooking. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. I’m the only one in my family that will eat eggplant now that my daughter moved out of the house–oh well, more for me. Threw some toasted sesame seeds and scallions in the end. Thank you for the recipe . Happy cooking . They might become watery after reheating. Yes, I love to fry the eggplant too if I want to create an extra crispy result, although I do use cornstarch instead of flour. This was truly delicious! Thanks for writing such clear & easy directions. (Time took a bit longer with all the eggplant I had though.) Thanks again for this tip…..and you are gorgeous! Thanks so much once again for letting me include your recipe! I cooked it for my partner and he has declared this as his favourite dish ever and that he only wants to eat this from now on! I got addicted to Chinese growing up in Hong Kong.. Yours looks perfect and so flavorful, Maggie! Does the tofu dish you had use celery? I find the process of charring the eggplant really well and the mushrooms is key to the rich, smoky flavour. This was delicious! I increased the sauce. This version, however, looks completely delicious. Thanks for the recipe! on Instagram! Your blog is a superb source of inspiration! Garlic sauce recepie can be posted also. Glad to hear you like the recipe Nanci! Quick question: do you ever choose to remove the skin on the eggplant? Wonderful tips! Yeah I’ve noticed the name problem after I moved to the US. This has a fantastic taste. . Looking forward to chatting more with you. Required fields are marked *. It was my first time in decades eating eggplants becayse I never liked the consistency previously. I doubled the sauce recipe and added shrimp before adding the cooked eggplant. Definitely one of my favorite dishes now. Thank you for the recipe. It keeps the eggplant moist and plump. Also will make some rice noodles and toss them together tomorrow. Will try next time and see how it goes. If you like more sauce in the dish, simply add 1/4 cup chicken stock and 1 more teaspoon cornstarch in step 4. I added sliced red chilli because I like a little heat and also added a little more dark soya sauce (by mistake) than instructed but it worked very well. This was my first time making/eating chinese eggplants even though I’m 100% chinese. It is quite addictive and I use it to cook veggies whenever I feel lazy. Your email address will not be published. As for the sauce, you can double it without issue (if using the water bath method to prepare it). Now that I know how to make this, I will be making it again and again. If you use too much oil, the eggplant might turn soggy and greasy.
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