Fried Eggplants in a Wok
Main Dishes • Chinese
Description
Fried Eggplants in a Wok
Ingredients
- Vegetable Oil 25 fl oz
- Eggplants 4 pieces
- Shallot 10 heads
- Garlic 4 cloves
- Grated Ginger Root 1 piece
- Black Bean Paste 2 tablespoons
- Soy Sauce 2 tablespoons
- Sugar 1 teaspoon
- Rice Vinegar for Sushi 2 teaspoons
- Sesame Oil 1 teaspoon
- Rice to taste
Step-by-Step Guide
Step 1
Heat the oil in a wok to 180˚C. Make intersecting cuts on the flesh and skin of the eggplants, about 1/2 cm deep. Soak the eggplants in cold water for 5 minutes. Drain and dry with paper towels, then transfer to the wok. Fry until soft for 2-3 minutes. Remove the eggplants and place them in a bowl; pour boiling water over them and let sit for 3 minutes. Drain the water and dry the eggplants; set aside.
Step 2
Pour out the oil from the wok, leaving only ¼ cup; place over high heat. Add the shallots, garlic, and ginger; sauté until soft for 3-5 minutes. Add the spicy bean paste, soy sauce, and sugar; bring to a boil. Add the eggplants and simmer for another 2 minutes. Transfer to a serving dish; sprinkle with shallots, drizzle with vinegar and sesame oil. Serve with rice.
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