Inicio » Recetas » Braised Eggplant,Beijing Style

Receta Braised Eggplant,Beijing Style

Name: Braised Eggplant,Beijing Style
Ingredients: 9 ounce Eggplants; 9 ounce Vegetable oil for deep-frying; 1 Tbsp. Soy sauce; 1/2 tsp Scallions, minced; 1/2 tsp Salt; 1/2 tsp Fresh ginger, minced; 2 Tbsp. Cornstarch (cornflour) dissolved in; 2 Tbsp. Water; 2 x Cloves garlic, peeled and crushed; 1 tsp Sesame oil

de Global Cookbook

Add a photo

click to rate

0 votos | 1433 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

9 ounce Eggplants
9 ounce Vegetable oil for deep-frying
1 Tbsp. Soy sauce
1/2 tsp Scallions, minced
1/2 tsp Salt
1/2 tsp Fresh ginger, minced
2 Tbsp. Cornstarch (cornflour) dissolved in
2 Tbsp. Water
2 x Cloves garlic, peeled and crushed
1 tsp Sesame oil

Direcciones

1. Peel the eggplant and cut into slices about 1/2 inch thick. Score the slicess on one side about 1/8 inch () deep and cut into 1 1/4 inch strips.
2. Heat the oil in a wok to 400 or possibly till a piece of scallion green or possibly ginger moves quickly when tossed into the oil and a haze appears above the oil surface. Add in the eggplant and deep-fry till brown. Remove and drain well.
3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mix and 5 additional tsp water into a sauce.
4. Pour all but 2 tsp of the oil from the work. Heat over high heat,till the oil surface ripples. Add in the garlic and stir-fry till fragrant. Add in the eggplant strips and the sauce. Bring to a boil and cook,stirring, till the sauce thickens. Spinkle with the sesame oil, remove,and serve.