#chinese eggplant

[sikfankitchen]

Chinese Eggplant Minced Pork Sauce! 🍆🍚

[morethansalad]

Spicy Eggplant Mapo Tofu (Vegan)

[thelcsdaily]

Szechuan Eggplant With Beef

A delightful balance of spicy and savory, the dish is one of my favorite ways of cooking eggplant. The whole purpose of the spices and ingredients that I use, like star anise, Shaoxing wine, and aromatics like ginger and scallion, is to enhance the inherent flavors of my chosen protein and vegetables. A friend described the food as fresh, vibrant, and aromatic. Mission accomplished, I suppose.

In cooking you’ve got to have a what-the-hell attitude. – Julia Child

[omnivorescookbook]

Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry) Crispy eggplant covered in a sticky sweet, sour, savory, and slightly spicy sauce. Served over steamed rice, it’s incredibly addictive!

Recipe: https://omnivorescookbook.com/sichuan-eggplant/

[ishiplove]

source

[najia-cooks]

[ID: A small bowl of rice topped with green peppers, eggplant, and tofu in a light brown sauce. End ID.]

Chinese-Japanese eggplant and shishito pepper stir-fry

This stir-fry of Japanese eggplant, tofu, and shishito peppers uses Chinese bean paste and Sichuan pepper to produce a combination of mild, fermented, sour, and umami flavors common in chuka ryori (literally, "Chinese food")—Chinese-inspired food adapted to a Japanese palate. As well as a balance of flavors, this dish features a play of textures: softened, seared peppers, crisp-on-the-outside tofu, and meltingly tender eggplant.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the dish:

2 Japanese eggplant, cut into 1/2" x 1/2" x 1" pieces

5 shishito peppers

1 14oz block extra firm tofu

1 yellow onion, diced

3 cloves garlic, chopped

1/2" chunk (5g) ginger, julienned

Sesame seeds or sliced green onion, to garnish

For the sauce:

2 Tbsp doubanjiang (豆瓣醬)**

3 Tbsp mirin

1 Tbsp rice vinegar

1/4 cup vegetarian 'chicken' stock from concentrate, or vegetable stock plus 1 tsp soy sauce

Pinch ground Sichuan pepper

* Tofu from Asian grocery stores often comes pre-pressed. This type of tofu may be labeled "pressed"; you can also identify it by its denser texture and fewer pockets of liquid or air when compared to other extra firm tofu (the kind you'd tend to find at a Western grocery store). If you can't find any, you can press the tofu yourself.

** Doubanjiang is a paste of fermented soybeans which may or may not have chili peppers added. You may also see spicy doubanjiang, commonly eaten in the Sichuan province, called la doubanjiang (辣豆瓣醬). Use doubanjiang (also called "sweet bean paste") or la doubanjiang (also called "hot bean paste," "spicy bean paste," "spicy broad bean paste," etc.) according to your taste. If you don't have doubanjiang, you can substitute another fermented soybean product (such as doenjang or miso paste); for la doubanjiang, add Sichuan chili oil to taste.

INSTRUCTIONS:

For the sauce:

1. Whisk together all sauce ingredients in a small bowl until well combined.

For the dish:

1. Drain tofu. If your tofu is not pre-pressed, press it by wrapping it in a kitchen towel, placing a plate on top of it, and putting something moderately heavy (about the weight of two cans of soup) on top of the plate. Press for 30 minutes to an hour to remove excess water.

2. Cut tofu into 1 1/2” x 1” x 1” pieces. In a large bowl, coat tofu in 1/4 cup cornstarch and gently toss to coat.

3. Heat about 1/2” of neutral oil in a large pan on medium (the oil should come about halfway up the sides of the tofu pieces). Fry tofu, turning over once, until golden brown. The tofu will initially stick to the pan; you'll know it's ready to be turned when it releases. Once both sides have been fried and tofu is a uniform color and texture, set aside on a paper-towel-lined plate or a wire rack.

4. While the tofu is frying, heat 2 tsp neutral oil in another large pan on high and sear shishito peppers until black spots appear, turning once. Set aside.

5. In the same pan, fry onion, garlic, and ginger on high until fragrant, about one minute. Remove from heat.

6. Fry eggplant in about 1/2" of oil (I used the same pan and oil I had used for the tofu) until tender.

If you want to use less oil, you may also braise the eggplant: fry it briefly in the pan with your aromatics (onion, garlic, and ginger), then add 1/4 cup water, cover, and steam until eggplant is softened.

7. Move eggplant to the pan with your aromatics. Add sauce and simmer on medium for a minute until fragrant.

8. Add shishito peppers in with the eggplant and sauce mixture and simmer until the sauce has thickened.

9. Add tofu and fold into the sauce. Garnish with sesame seeds or green onion as desired and serve hot over rice.

[stellamancer]

i roast veggies thinking i'll have them to eat over the course of the next few days and then i stand over the baking sheet once they've cooled and just pick at them and half my veggies are all gone lmao

[icleanedthisplate]

Szechuan Eggplant, Beef w/Broccoli, Egg Roll, Egg Drop Soup (shared all) (to-go). Chi’s Asian Cafe. Little Rock, Arkansas. 2.2.2024.

NOTE TO SELF: Ran back this meal from August of '22 -- minus sesame seed chicken -- and it hit the damned SPOT. My only complaint is the size of the egg drop soup, which I thought was new, but apparently it was the same size a year a half ago.

Currently ranked 1st of two February meals.

[falseandrealultravival]

Chinese-style stir-fried eggplant and minced meat (cooking)

Spread sesame oil in a frying pan, stir-fry the minced meat, and sprinkle with salt. Add the cut and bleached eggplant, stir-fry, add the seasoning mixture of oyster sauce, sweet soy sauce, and garlic, stir-fry some more, and sprinkle with oregano at the end. Eclectic cuisine of Chinese and European style.

茄子とひき肉中華風炒め（料理）

フライパンにごま油を敷き、ひき肉を炒め、塩を振る。切って晒した茄子を加えて炒め、オイスターソース、甜面醤、ニンニクを混合した調味料を加え、さらに炒め、最後にオレガノを振る。中華と欧風の折衷料理。

(2023.09.25)

[sikfankitchen]

Eggplant Lanterns🏮 During Lunar New Year, Lanterns are traditionally put up to welcome good luck & fortune 😋

[morethansalad]

Vegan Masak Lemak Cili Padi (Malaysian Curry)

[buffetlicious]

Three takeaway packs of Economy Rice (菜饭) from the coffee shop across the street. First box, a piece of steamed fish fillet with julienned gingers and drizzled with shallot oil, stir-fried Chinese Spinach or Amaranth leaves (苋菜) and kung pao chicken (宫保鸡丁).

Second box consisted of Sweet & Sour Pork (咕噜肉), with the same stir-fried Chinese Spinach or Amaranth leaves (苋菜) and kung pao chicken (宫保鸡丁) over white rice.

The last box came with Kung Pao Chicken (宫保鸡丁), stewed eggplant or brinjal and sweet & sour chicken over a bed of white rice.

[omnivorescookbook]

Air Fryer Chinese Eggplant

This Chinese style air fryer eggplant features tender eggplant with crispy charred edges, tossed in a garlic sauce to further enhance the flavor.

Recipe => https://omnivorescookbook.com/air-fryer-eggplant/

[phoenixrisesoncemore]

Sichuan Eggplant and Minced Pork

Some of the best eggplant I have ever eaten. Adapted from this recipe: https://www(dot)chinasichuanfood.com/chinese-eggplants-with-minced-pork/

INGREDIENTS

1 and 1/2 Japanese eggplants cut into cubes, each with a bit of skin.

3/4lb ground pork

1 baby bok choy, well cleaned, base removed, stems sliced half inch thick, leaves left whole or cut in half if larger.

3-4 green onions, white parts cut into 1/4 inch slices, green parts into batons

1 pkg dried maitake mushrooms rehydrated (larger parts separated), drained (you can probably sub many other types of mushrooms, though plain button style mushrooms might not be as flavorful).

1 TBSP minced ginger

3 cloves minced garlic

2 TBSP shaoxing wine

1 -2 TBSP doubanjiang (or to taste)

1 TBSP sugar

1 TBSP toasted sesame oil

4+ TBSP vegetable oil

2 TBSP soy sauce

Cornstarch for coating eggplant

1/4 cup roasted peanuts

METHOD

Soak eggplant in heavily salted water for at least 10 min. Make sure pieces are submerged. Thoroughly drain, then coat with cornstarch.

Heat 2 TBSP veg oil in wok on med high heat. Stir fry eggplant until dark and crispy, being careful not to burn. Approx. 6-8 min. Remove eggplant and reserve.

Add in 1 TBSP veg oil and stir fry pork until brown and crispy, breaking it up into fine pieces, 5-7 min. Remove and reserve with eggplant, leaving as much fat as possible in the wok.

Add last TBSP oil to wok. Stir fry mushrooms until brown and crisp, 3-4 min.

Add bok choy and fry until leaves are wilted, about 1 min.

Pour wine around outside edge of wok allowing it to run to center. This will steam off for a moment.

Once the steam dies down, open space in center of wok and place doubanjiang. Fry for 1 min then lower heat to low.

Add ginger, garlic, white part of green onion. Stir for 30 seconds, or until fragrant.

Add soy, toasted sesame oil, and sugar and toss to combine.

Add all reserved ingredients back to wok along with green part of green onion and toss to combine.

Remove from heat, garnish with peanuts, and serve.

[najia-cooks]

Chinese eggplant stir-fry

This dish pairs crisp-on-the-outside, creamy-on-the-inside eggplant with bok choy and red bell pepper, then stir fries them with a sweet, umami cornstarch slurry.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the dish:

3 Chinese or 1 globe eggplant

1/2 cup cornstarch

Several cups neutral oil, to deep fry

3 Tbsp neutral oil, to pan fry

2 shallots, chopped

4 cloves garlic, chopped

1-inch chunk ginger, julienned

1 head bok choy

1 red bell pepper, sliced

1/2 tsp salt

White sesame seeds and sliced green onion, to garnish

For the cornstarch slurry:

5 Tbsp (1/4 cup plus 1 Tbsp) soy sauce

1/4 cup vegetarian oyster sauce

1 tsp ground black pepper

2 Tbsp sesame oil

2 tsp rice vinegar

1 Tbsp brown sugar

2 Tbsp cornstarch

1/4 cup cool water

INSTRUCTIONS:

For the cornstarch slurry:

1. Add all ingredients to a small bowl and whisk until smooth.

For the dish:

1. Cut eggplant into 1/2” x 1/2” x 2” pieces and soak in cool salted water for half an hour. (Most varieties of eggplant are no longer bitter enough to require this step to remove bitterness; it will, however, make the eggplant more tender and beget a less oily texture once fried.) Drain and pat dry.

2. Add eggplant to a large bowl with 1/2 cup cornstarch and toss to coat.

3. Heat two inches of neutral oil in a pot to 350 °F / 175 °C (a piece of bread dropped in the oil should slowly form bubbles and gradually brown and float to the surface). Fry eggplant, in batches if necessary, until lightly golden brown outside and tender inside. Don't overcrowd your pot, or the oil temperature will drop too rapidly--aim to cover no more than half the surface of the oil. Remove eggplant onto a paper-towel-lined plate.

4. Separate bok choy leaves from their stems with angled cuts. This increases the surface area of the steams, allowing them to cook more quickly.

5. Heat 3 Tbsp of a neutral oil in a large pan on medium-high. Add shallots, garlic, and ginger and sauté until shallots are tender and translucent.

6. Remove shallots, garlic and ginger and set aside, leaving as much oil as possible in the pan (I placed the aromatics in a bowl and drained them in a sieve over the pan). This will prevent the aromatics from burning and allow the other ingredients to brown while also allowing them to fry in the aromatic-flavored oil. If you're using a large wok, just push the aromatics to the side.

7. Stir-fry bok choy stems for several minutes in the same pan until nearly tender.

8. Add bok choy leaves, bell peppers, and salt and sauté until tender.

9. Return shallot, ginger, and garlic to pan along with eggplant and stir to combine.

10. Add cornstarch slurry and continue to sauté until it thickens and clings to the vegetables. Top with sesame seeds and green onion and serve hot.

[woahajimes]

whats a way to get someone to repeat something?? like what can i say so they tell me (without knowing that i dont know) the name of a vegetable i have to code in