Recipe of Homemade Chinese Eggplant with Spicy Garlic Sauce
Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Chinese Eggplant with Spicy Garlic Sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chinese Eggplant with Spicy Garlic Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese Eggplant with Spicy Garlic Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can cook Chinese Eggplant with Spicy Garlic Sauce using 16 ingredients and 7 steps. Here is how you can achieve that.
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This is a quick and easy Chinese eggplant dish that’s spicy and tangy. The eggplant pieces are so tender. They feel like they almost melt in your mouth 😋
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Ingredients and spices that need to be Prepare to make Chinese Eggplant with Spicy Garlic Sauce:
- 300 gr Chinese eggplant, cut into pieces
- 1 tsp salt
- 2 Tbsp cornstarch
- 3 garlic cloves, minced
- 1 inch ginger, crushed
- 2 Tbsp vegetable oil
- 1/2 Tbsp sesame oil
- Sauce ingredients: (mix well in a small bowl)
- 1 Tbsp soy sauce
- 1/2 Tbsp dark soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp garlic chili paste
- 2 Tbsp water
- 1 tsp sugar
- 1/4 tsp ground pepper
- 1 tsp cornstarch
Instructions to make Chinese Eggplant with Spicy Garlic Sauce
- Soak the eggplant in a bowl filled with water that has been given 1 tsp of salt. Cover the bowl. Let stand for 30 minutes. Drain well. Dry with paper towels.
- Mix the eggplant with cornstarch. Stir well.
- Heat the vegetable oil in a skillet over high heat. Fry the eggplant until cooked and browned. Remove from the heat. Set aside.
- Turn down the heat a little. Heat sesame oil. Sauté garlic and ginger until fragrant.
- Put the eggplant back in the skillet. Stir it up.
- Pour the sauce mixture (stir it well before pouring it). Stir well. Adjust to taste. Remove from the heat.
- Serve over warm white rice. Yum 😋
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