In the same skillet fry the ginger and garlic adding a little oil if needed. Cover and simmer until all the water is absorbed. Cook and stir the eggplant until soft about 4 minutes. Add the sambal soy sauce vinegar and sugar stirring to combine with the other ingredients. Chinese eggplant with garlic sauce or fish fragrant eggplant yuxiang qiezi is a familiar dish in many american chinese restaurants and buffets these days but it s also a dish with many authentic variations in china and we re long overdue on sharing our version of this much loved classic in most cases chinese restaurants make this chinese eggplant with garlic sauce dish by deep.

A side shaker of grated pecorino romano cheese added another level of outstanding flavor to those choosing to use it. In the meantime chop the garlic and ginger and make the szechuan sauce. Ingredients 1 small globe eggplant halved lengthwise 2 tablespoons plus cup olive oil kosher salt 4 ounces button mushrooms trimmed 1 small head of garlic plus small garlic clove finely chopped cup tomato sauce 2 tablespoons calabrian chile paste or 1 fresh fresno chile chopped sliced. Place in a big bowl covered with water and stir in 2 teaspoons salt. Stir in the water red pepper flakes and garlic powder.

With a slotted spoon remove from pan and drain on paper towels. In a bowl combine chili garlic sauce soy sauce balsamic vinegar water and brown sugar. Cover with a plate and let stand 20 30 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. Cook until the sugar is dissolved and the sauce has just thickened up 1 2 minutes.

RELATED ARTICLE :

The slightly spicy eggplant tomato sauce exceptionally distinguishes this dish from a traditional marinara sauce. The quantity of sauce seemed well proportioned given that we didn t serve this over pasta or rice. When a strong aroma arises add the ketchup and stir for 1 minute. Stir the aromatics separately from the eggplant for about 30 60 seconds until fragrant and soft then toss with the eggplant for another 30 seconds. Eggplant absorbs plenty of oil you may need to add more oil a tablespoon at a time during the brief pan frying.

The eggplant is sweet tender and so flavorful cooked in a soy sauce oil that is flavored with ginger garlic and red thai peppers. Heat the canola oil in a skillet over high heat. Cut eggplant into 1 2 inch thick half moons or into bite sized pieces see photos. Whisk together until blended. The eggplant is sweet tender and so flavorful cooked in a soy sauce oil that is flavored with ginger garlic and red thai peppers.

Whisk together until blended. The slightly spicy eggplant tomato sauce exceptionally distinguishes this dish from a traditional marinara sauce. With a slotted spoon remove from pan and drain on paper towels. A side shaker of grated pecorino romano cheese added another level of outstanding flavor to those choosing to use it. In the same skillet fry the ginger and garlic adding a little oil if needed.