White Chinese Eggplant Recipes
Eggplant lovers, have I got a recipe for you! This is a quick and easy Chinese eggplant with garlic sauce that’s sweet and tangy. Plus, the eggplant pieces are so tender, they almost melt in your mouth. It’s a new favorite in my kitchen! Ready in 20 minutes from start to finish.
Chinese stir fries are the best. They are my go-to meals pretty much every time I want to cook something fast and easy.
The secret to making good stir fries is in the sauce – you have to add just the right amount to end up with a perfectly seasoned stir fry.
Steamed Chinese Eggplant With Spicy Lao Gan Ma
It’s not hard at all, you just need to use your wok regularly to go from beginner to expert in a flash. I’m at the point now where I can make a yummy stir fry with my eyes closed!
Take this Chinese eggplant with garlic sauce as an example – I’ve ordered this dish a couple of times and sadly both times the eggplant cameundercooked sittingin a puddle of oil.
This left me with no other choice but to come up with my own homemade Asian eggplant recipe. A delicious Chinese eggplant recipe that’s easy to make and way better than any takeout version I’ve had!
Eggplant In Szechuan Garlic Sauce
Unlike the big, bulbous American eggplant you are used to seeing in grocery stores, a Chinese eggplant is much smaller and longer.
Its skin is thinner and the flavor is also milder because it contains a lot less seeds (which cause eggplant to taste bitter) than the American type.
If you are wondering whether a Chinese eggplant is the same thing as a Japanese eggplant or an Asian eggplant, the answer is yes!
Deep Fried Chinese Eggplant With Spicy Garlic Sauce Recipe
And if you happen to be searching for eggplant in Great Britain or Canada, look for the word aubergine, which is French for eggplant, as it may be called that.
There aren’t any specific techniques on how to cook Chinese eggplant – you can fry them in a pan with some oil, steam them or roast them in the oven.
The only thing to watch for is the texture – always make sure that your eggplant is cooked through before serving it.A semi raw piece of eggplant is about the worst thing you can serve on a plate!
Best Fish Fragrant Eggplant Recipe
For this recipe, we are going to stir fry the eggplant. The texture we are looking for is tender and pillowy that almost melt in your mouth. Yum!
Chinese garlic sauce has an iconic flavor profile that can be found in many Chinese dishes. It’s sour, salty, nutty, and a little sweet. The sauce is added at the end of the cooking process so as not to mess with the delicate texture of the eggplant. Adding it too soon could result in a soggy eggplant bites, something we all prefer to avoid!
I love it when this much depth of flavor can be developed without the need to simmer for hours. It makes cooking fun, easy and keeps the kitchen cool on hot and humid days.
Japanese Eggplant And Oyster Mushroom Stir Fry
For those not big on eggplant, try using zucchini or thinly sliced potatoes (preferably chopped into thin sticks). Potatoes are often used in Szechuan cuisine despite the fact that we don’t see them very often on menus here in the US. They are a staple ingredient for the simple reason that they are cheap and take on pretty much any flavor you add to them.
Another great thing about this recipe is that you can make it ahead of time. You can make it the day before and have it for dinner the next day, or even the day after. It keeps well refrigerated (for no more than 2 to 3 days).
Have I convinced you to make this Chinese eggplant with garlic sauce? I hope so. Trust me, this dish is so yummy youwill add it toyour dinner rotation!
Chinese Eggplant With Spicy Pork
Aside from a warm bowl of rice, there are plenty of other Chinese classics you can serve with this dish. Since this is a vegetable dish, you can pair it with chicken, tofu, and other protein-based dish such as:
Did you like this Chinese Eggplant With Garlic Sauce Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.
Easy Chinese Steamed Eggplant With Spicy Garlic Sauce
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Caroline Caron-Phelps is a Japanese/French Canadian recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, vegan, and vegetarian, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.Chinese eggplant with garlic sauce is a true Chinese classic that is super flavorful and deeply satisfying. Melt-in-your-mouth tender eggplant is coated in a tangy, garlicky eggplant sauce that’s sweet, a bit spicy, tangy, and sour.
Follow my tips to make cooking eggplant easy, retaining its vibrant purple color without becoming oily. No need to steam or deep fry! Everyday ingredients give this dish its authentic flavor. If you love eggplant, check out my Chinese steamed eggplant salad, too!
Sticky Chinese Eggplant Recipe
Chinese eggplants have a mildly sweet flavor that’s not bitter, making them ideal for Asian eggplant recipes. You can find them at Chinese, Japanese, or Korean grocery stores. Here are some methods for success when cooking Chinese eggplant:
Eggplant with garlic sauce (called yu xiang qie zi in Chinese) is a Chinese eggplant recipe from Sichuan province. Although “yu xiang qiezi” literally means “fish fragrant eggplant”, it contains no fish at all. Yuxiang sauce tastes savory, sweet, tangy, and a little spicy. Here are the ingredients to make the perfect yu xiang eggplant!
This healthy Chinese eggplant recipe is a staple in Chinese households. Here are the instructions to make an authentic version of this iconic Chinese stir fry eggplant dish.
Super Easy Chinese Eggplant Dip
If you’re in a hurry, you can skip soaking the eggplants and coating them with starch. You can thicken the sauce by making a slurry with 2 tsp starch mixed with 2 tbsp cold water. Pour the mixture into the pan at the very end before turning off the heat and stir the pot for 10-15 seconds to thicken the sauce.
Soaking the eggplants will reduce the need to use a larger amount of oil because eggplants like to “drink up” a lot of oil.
Chinese long purple eggplant has a thinner skin and fewer seeds than other variations. Their sweet and mild flavor is ideal for this dish, so it’s best to use Chinese eggplants for an authentic taste. You can also use Japanese eggplants, which also have thin skin and a mild and sweet flavor.
Easy Chinese Eggplant With Minced Pork
If you use Italian or graffiti eggplants or globe eggplants, the flavor will taste a little different. These eggplants are less sweet and have more seeds. You should salt the eggplants to draw out the bitterness and remove the skin and seeds before cooking.
This quintessential garlicky Chinese eggplant dish is usually served with rice (to soak up the sauce) and can be accompanied by any number of sides. Here are some yummy pairing suggestions for this recipe:
Soaking eggplant before cooking helps to reduce oil absorption. This is because the air bubbles inside the eggplants like to soak up oil. Western eggplants also have a more bitter flavor than Chinese eggplants so soaking them before cooking might help remove the bitter flavor. Make sure you pat dry the eggplants with a clean paper towel before cooking.
Easy Eggplant Parmesan (baked, Not Fried)
Yes, the skin of Chinese eggplant is tender and entirely edible. Unlike the thicker skin of some Western eggplants, Chinese eggplant’s skin cooks down to a soft texture, so there’s no need to peel it. It also adds color and additional nutrients to the dish. The skin is usually included in traditional Chinese eggplant dishes.
Chinese eggplants have a long and thin shape. The skin color is pale purple color and with a sweet, delicate flavor. Japanese eggplants are similar in shape but a little bit shorter and the skin color is darker. They also have a slightly more robust flavor and thicker skin. Both varieties are less bitter and have fewer seeds than typical Western eggplants. They are great substitutes for one another.
Yes, you can substitute Western eggplants. However, using Italian, graffiti, or globe eggplants will result in a slightly different flavor, as these eggplants are less sweet and contain more seeds. I recommend salting them to eliminate the bitterness as well as peeling off the skin and removing the seeds before cooking.
Eggplant Stir Fry
Chinese eggplant with garlic sauce (Yu Xiang eggplant) is a garlicky and savory stir fry dish. Chinese eggplants are half-braised and half-stirfried until buttery delicious. This recipe is tailed for home cooks to make easily!
Serving: 1 serving , Calories: 224 kcal , Carbohydrates: 13 g , Protein: 8 g , Fat: 15 g , Saturated Fat: 4 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 9 g , Cholesterol: 27 mg , Sodium: 393 mg , Potassium: 349 mg , Fiber:
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