查看原文
其他

Ayi’s Recipes: Chinese Spicy Garlic Stir-Fried Eggplant

Nicole BJkids 2019-12-09

We give you all the essentials in Beijing, from events to news to community connections.

advertisement



Welcome back to the Ayi’s Recipes food series. Last week Ayi Yuan and I gave you Kung Pao Chicken, and this week we are sharing our recipe for another one of China’s most loved and sought-after dishes, 鱼香茄子 yú xiāng qiézi (spicy garlic eggplant). Now the exact region from where this dish originates from is a hard one to pin down. This popular spicy eggplant staple can be prepared in a variation of ways and can also vary in spice.

Commonly accepted as a southern delicacy, we decided to go with the Sichuan-inspired version of this sweet and spicy eggplant medley. Usually including minced meat and the mingling of garlic, soy sauce, and ginger, this wok-seared vegetable dish is a steaming bowl of comforting yumminess and is especially enjoyed by our family in the long winter months. This is definitely worth adding to your Chinese cooking repertoire and is a relatively simple go-to family-style dish that I’m sure the kids will love.

advertisement


Get familiar with the basics of the dish


Ingredients


1 cup minced pork
2 cups of chopped eggplant
1/3 cup minced garlic

1/3 cup minced ginger
1/2 cup chopped white onion
2 tbsp granulated sugar
4/5 chopped Sichuan chilies
2.5tbsp Chinese yellow wine vinegar
2 tbsp Chinese dark vinegar
2 tbsp light soy sauce
1 heaped tbsp Chinese spicy soybean paste
2 tsp salt
1 tsp corn flour
1/2 cup peanut oil

Keep the dish moving and your eggplant slices whole


Instructions


  1. Put the eggplant in a pan with tepid water and bring to a boil. Simmer for 5-10 minutes until al dente. Drain and set aside.

  2. Add the corn flour, 1 teaspoon of soy sauce, 1 teaspoon of salt, and 1 teaspoon of Chinese yellow wine vinegar to the minced pork. Mix well and set aside.

  3. In a bowl mix the dark vinegar, remaining soy sauce and yellow wine vinegar, and sugar to make a sauce. Set aside.

  4. Use a wok and heat the peanut oil over a medium-high heat and add ginger. Stir-fry until soft and add the pork. Stir-fry for a further few minutes until the pork is sealed and brown.

  5. Add the soybean paste, garlic and onion to the wok. Stir-fry for a few minutes and then add the eggplant and continue to stir-fry for a few minutes to combine all the ingredients. Add the sauce mixture.

  6. Continue to stir-fry for a few minutes until aromatic. Dish out and garnish with fresh coriander. Serve steaming hot!


A steaming bowl of comforting yumminess


Photos: Nicole Bonnah



Hot articles this week
Beijing Clamps Down on Private Kindergartens
Beijing authorities are conducting a review of the city’s private kindergartens.


Chaoyang Park’s Ocean and Beach Carnival Now Open!
It’s time to bring all your swim gear to have a big splash and save yourself from the heat!



Neighborhood Watch: Shunyi 顺义, Laiguangying 来广营, and Beigao 北皋
In this series, we focus on seven Beijing neighborhoods that are the most accessible and offer the best experience for families.




Join the Conversation

beijingkids

Instagram/Twitter: @beijingkids 

Tap Read More below to access the hyperlinks in this article.


    您可能也对以下帖子感兴趣

    文章有问题?点此查看未经处理的缓存