Shaoxing jiu chinese rice wine or dry sherry 1 tbsp. Add the eggplant back to the instant pot add the garlic powder red pepper paprika italian seasoning salt and tomato sauce and mix until combined. Slice the eggplant into rounds. The eggplant is sweet tender and so flavorful cooked in a soy sauce oil that is flavored with ginger garlic and red thai peppers. Ingredients cup oil 4 to 5 medium asian eggplants stems removed and cut into 1 inch pieces 3 tablespoons chili garlic sauce 3 tablespoons soy sauce 2 tablespoons balsamic vinegar 2 tablespoons water 1 teaspoon brown sugar 1 thumb size ginger peeled and minced 2 green onions stems trimmed and.
Instructions preheat the oven to 425f. Brush the eggplant slices with olive oil on both sides. Crushed red chile flakes 1 tsp. Drain the eggplant in a colander. Chinkiang chinese black vinegar or balsamic vinegar 2 tbsp.
-
RELATED ARTICLE :
- maple and brown sugar oatmeal nutrition label
- mango dragon fruit sherbet
- mango shrimp salad recipe
Return the eggplant to the skillet lower the heat and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed about 5 minutes. Return the eggplant to the skillet lower the heat and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed about 5 minutes. 2 tablespoons cooking oil divided 3 eggplant small cut into long strips 2 cloves garlic finely minced 1 red chile pepper finely minced 1 2 inch fresh ginger peeled and finely minced 1 green onion chopped 1 tablespoon soy sauce 1 tablespoon black vinegar chinese black vinegar 1 2 teaspoon sugar. Instructions preheat the oven to 425f. Return the inner pot to the instant pot and pour olive oil in it.
Mix in the soy sauce water oyster sauce chili garlic sauce sugar and black pepper and stir to form a smooth sauce. Shaoxing jiu chinese rice wine or dry sherry 1 tbsp.
