Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, braised eggplant in garlic sauce鱼香茄子🍆. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Wash the eggplant first, cut it and put in water and avoid discoloration before cooking. Heat the pan and drop oil, cook the ginger and garlic, then add the minced pork until slightly fried, then put the fish sauce and stir well. Add the eggplant and stir fry, add in water and stir well.
Braised eggplant in garlic sauce鱼香茄子🍆 is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Braised eggplant in garlic sauce鱼香茄子🍆 is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook braised eggplant in garlic sauce鱼香茄子🍆 using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Braised eggplant in garlic sauce鱼香茄子🍆:
- Prepare 1 lb Chinese eggplant, hand broken into inch length
- Make ready 1 Tsp salt in 4 cups of water for brining
- Make ready 1/2 carrot, sliced
- Make ready 1/2 onion, sliced
- Prepare 3 garlic, minced
- Get 1 tsp minced ginger
- Take 1 cup cooking wine
- Get 1/4 cup olive oil
- Make ready 2 green onion, sliced
- Get 1 Tsp tamari sauce
- Get 1 Tsp Pixian broadbean paste
- Prepare 1/2 Tsp Chinese aged vinegar
Wok Braised Mushroom in Spicy Sauce 干锅野菌. 鱼香茄子煲. Sauteed snow pea tips in garlic sauce and topped with shiitake mushrooms.
Steps to make Braised eggplant in garlic sauce鱼香茄子🍆:
- Soak eggplant in salty water for 5 minutes to remove excess water in eggplant.
- Get ready for all other ingredients. Squeeze out brining water in eggplant and set them aside.
- In a heated wok, saute eggplant in oil until they begin to soften for about a minute. Add carrot, onion and garlic, keep stirfry until aromatic for another minutes.
- Season with broadbean paste and pour in cooking wine. Cover up all eggplants with hot water and simmer for about 15 minutes on medium heat until soft and liquid reduce 2/3.
- Turn up the heat and stir very gently. Reduce the juice to almost nothing and splash in vinegar and a touch of honey. Adjust seasoning if necessary towards the end.
- Toss green onion in right before plating. Serve with rice or noodles.
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