When we go out to eat Chinese food, one of the dishes that always calls to me is the spicy dish of Asian eggplants in a dark sauce known as Szechuan eggplant or Yu Xian Qie Zi. The long thin Asian or Oriental eggplants are cooked into a softened, silky state and immersed in a sauce laden with chili pepper, garlic and ginger. On a whim last week, I bought Asian eggplants.
This mouthwatering Chinese Eggplant In Garlic Sauce is so easy to make with tender and juicy strips of eggplant stir-fried in a flavorful Szechuan-style garlic sauce. Szechuan Cuisine is a very spicy form of Chinese cooking, incorporating lots of garlic and chili peppers. Szechuan eggplant is a famous Chinese dish also known as 'eggplant in Chinese hot garlic sauce'.
Chinese Spicy Eggplant is easy to make recipe that is full of aromatic flavors and excellent taste. Learn how to cook this simple yet delicious recipe that is gluten free, vegan, soy free and uses just a few ingredients. This Chinese Spicy Eggplant dish is very similar to one they serve as Sichuan Eggplant in the restaurants.
This Chinese eggplant recipe is packed with savory umami flavor, and it comes together in no time! Garlic, ginger, soy sauce, vinegar, scallion, sugar, and chili peppers create a rich sauce that coats the eggplant, which cooks up in minutes. It can be used to make everything from eggplant lasagna where eggplant slices replace the noodles to creamy baba ganoush.
Depending on how much they love you, fellow diners take one bite and respond with either sympathy or revulsion. How do you ensure that you cook eggplant correctly every time? Humility and reverence for the eggplant and plenty of time.
Many people struggle to perfect it because of eggplant absorbs oil quickly and become soggy, at the same time it lost its appetizing purple hue after cooking. This article will show you how to cook eggplant that is less oilyand how to retain its bright color. You will be rewarded with the tender and silky treat of eggplants, with attractive bright purple color, firm on the surface and spongy inside, glaze with the spicy meat sauce with the intense savory flavor.
I used to feel guilty asking chefs for recipes. In a roundabout, nonsensical way, by making that dish at home it felt like I was taking business away from the creator. However, I made one exception in my seven years as a restaurant critic at the Chicago Tribune.
Andrea DeShazo has been writing and editing lifestyle articles since She has also taught writing to community college students on the Navajo Nation in northwestern New Mexico. DeShazo has a Master of Arts in journalism from the University of Montana, and currently writes about food and gardening from her home in the Raleigh, N.