Sweet And Spicy Eggplant Recipe

1 tablespoons oyster sauce. 1 tablespoon avocado oil. 20 leaves fresh basil shredded or torn.

Olivia Luz

In a small bowl stir together the soy sauce red wine vinegar sugar chilli cornflour and chilli oil. Cook another 2 3 minutes flipping occasionally the egg plant should have changed in color the skin wrinkled and the flesh soft. 2 tablespoons vegetable oil. In a wok or saucepan over high heat add 1 tablespoon of the cooking oil and swirl to coat wok. Add oil and crushed red pepper and let sizzle for 10 to 15 seconds.

Place in a big bowl covered with water and stir in 2 teaspoons salt. Fry the eggplant until it is tender and begins to brown 5 to 10 minutes. Cut eggplant into 1 2 inch thick half moons or into bite sized pieces see photos. Add eggplant and stir fry for 2 to 3 minutes. 3 large garlic cloves minced.

Cook 2 minutes and flip over each piece so they cook evenly. Bring water to a boil in a 14 flat bottomed wok fitted with. Stir soy sauce vinegar rice wine sugar chile flakes and salt in a bowl. Heat the vegetable oil in a large frypan or wok over medium high heat. 2 tablespoons vegetable oil.

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Meanwhile heat a deep skillet or wok shaped pan over high heat. 1 medium onion julienned. 1 tablespoon sesame oil. Total quartered and cut into 3 inch spears. When wok is hot add eggplant in a single layer.

Set the sauce aside. 1 cup stock divided. Garlic ginger soy sauce vinegar scallion sugar and chili peppers create a rich sauce that coats the eggplant which cooks up in minutes. 3 long eggplants about 2 lb. 2 eaches onions thinly sliced.

1 2 teaspoon ground sichuan pepper. Place half the eggplant in a pie plate. 1 tablespoon minced garlic. This chinese eggplant recipe is packed with savory umami flavor and it comes together in no time. 2 tablespoons soy sauce.

Heat 1 2 cup of sunflower oil in pan and fry 1 3 of eggplant until begins to turn golden brown you need to make sure the eggplant is properly fried so that the texture of the pickle is. Cover with a plate and let stand 20 30 minutes. 1 tablespoon ginger minced. Cook jasmine rice according to package directions. In the meantime chop the garlic and ginger and make the szechuan sauce.

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4 eggplant unpeeled approx 1 25 lbs s japanese eggplants cut into 1 inch cubes. 4 eggplant unpeeled approx 1 25 lbs s japanese eggplants cut into 1 inch cubes. Heat 1 2 cup of sunflower oil in pan and fry 1 3 of eggplant until begins to turn golden brown you need to make sure the eggplant is properly fried so that the texture of the pickle is. 1 2 teaspoon ground sichuan pepper. Set the sauce aside.

In the meantime chop the garlic and ginger and make the szechuan sauce. Meanwhile heat a deep skillet or wok shaped pan over high heat. Cook 2 minutes and flip over each piece so they cook evenly. Place in a big bowl covered with water and stir in 2 teaspoons salt. In a small bowl stir together the soy sauce red wine vinegar sugar chilli cornflour and chilli oil.