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| Home -> [Asian, Braised, Chinese, Eggplant, Ethnic, Family, Hot & Spicy, Vegetables] -> [Braised spicy eggplant Recipe] |
Braised spicy eggplant
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Braised, Chinese, Eggplant, Ethnic, Family, Hot & Spicy, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Eggplants | | 2
| tsp | Salt | | 1
| tbsp | Oil | | 1
| tbsp | Finely chopped garlic | | 1
| tbsp | Finely chopped ginger root | | 2
| tbsp | Finely chopped scallions | | 2
| tbsp | Dark soy sauce | | 1
| tsp | Dried chile bean sauce, -OR- | | 1
| | -dried red chile | | 1
| tbsp | Bean sauce | | 1
| tbsp | Granulated sugar | | 1 1/3
| cup | Water | | 2
| tsp | Chopped scallions (optional) |
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Procedures:
| 1 | Roll-cut the chinese eggplants or, if using the regular large variety, trim and cut them into 1-inch cubes. | | 2 | Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels. | | 3 | Heat a wok or large skillet to a moderate heat. | | 4 | Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together. | | 5 | Now add the rest of the ingredients except for the scallions. | | 6 | Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally. | | 7 | Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. | | 8 | Turn the mixture onto a serving dish and garnish with the chopped scallion tops. | | 9 | Ken hom, "prodigy guest chefs cookbook |
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