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Yu Xiang Qiezi - 鱼香 茄子 - eggplant with garlic sauce

Yu Xiang Qiezi - 鱼香 茄子
eggplant with garlic sauce
Ingredients:
400 gr aubergine/eggplant (long thin purple)
1/2 tsp salt
water
1 1/2 tbsp oil
50 gr minced pork
2 tbsp chili garlic sauce
5 cloves of garlic
5 cm jahe
2 spring onions
Ingredients sauce:
1 1/2 tbsp black rice vinegar
1 1/2 tbsp Shaoxing rice wine
1/2 tbsp dark soy sauce
1 tbsp palm sugar
1 1/2 tbsp cornstarch
4 tbsp water
1 tsp sesame oil
Preparation:
Cut the eggplant into elongated cubes. Heat the water with the salt in a pan and bring to a boil. Then add the aubergine and cook it for 3 minutes. Then drain well.
Mix the ingredients for the sauce well. Finely chop the garlic and the jahe. Finely chop the spring onion (green and white separately)
Heat the oil in a pan and fry the minced meat. Then add the chili garlic sauce, the garlic, the jahe and the white part of the spring onion and fry for 2-3 minutes. Then add the aubergine and fry it until it is hot.
Then mix in the sauce. Sprinkle the green part of the spring onion on top and serve.
eggplant with garlic sauce
Ingredients:
400 gr aubergine/eggplant (long thin purple)
1/2 tsp salt
water
1 1/2 tbsp oil
50 gr minced pork
2 tbsp chili garlic sauce
5 cloves of garlic
5 cm jahe
2 spring onions
Ingredients sauce:
1 1/2 tbsp black rice vinegar
1 1/2 tbsp Shaoxing rice wine
1/2 tbsp dark soy sauce
1 tbsp palm sugar
1 1/2 tbsp cornstarch
4 tbsp water
1 tsp sesame oil
Preparation:
Cut the eggplant into elongated cubes. Heat the water with the salt in a pan and bring to a boil. Then add the aubergine and cook it for 3 minutes. Then drain well.
Mix the ingredients for the sauce well. Finely chop the garlic and the jahe. Finely chop the spring onion (green and white separately)
Heat the oil in a pan and fry the minced meat. Then add the chili garlic sauce, the garlic, the jahe and the white part of the spring onion and fry for 2-3 minutes. Then add the aubergine and fry it until it is hot.
Then mix in the sauce. Sprinkle the green part of the spring onion on top and serve.
- Written by AsianCook