Chinese Eggplant Recipe Easy

Use the same pan and after cooking them for a minute return the eggplant to the pan.

Chinese eggplant recipe easy. Garlicky and tender thai grilled eggplant makes a great side dish or feature recipe on a vegetarian buffet. Next add a teaspoon of vinegar and a teaspoon of salt to the eggplant and toss it with your clean hand. First cut the eggplant into thin strips about one to two inches long.

Heat the vegetable oil in a large skillet or wok over medium high heat. Fry the eggplant until it is tender and begins to brown 5 to 10 minutes. Add sauce and scallions.

You can also use the marinade as a sauce and add it at the end or serve as a dip for the eggplant. Stir fry the eggplant with a little oil for a few minutes over medium heat until they are tender. Set aside for 15 minutes in a colander.

Spread eggplant across the bottom of the skillet without overlapping. The salt will draw out water from the eggplants. Chop and stir fry the eggplant.

Chinese or japanese eggplant is sliced thinly marinated in a flavorful thai mixture and then grilled until soft and golden. Set the sauce aside. Cook the garlic ginger and chilis.

In a small bowl stir together the soy sauce red wine vinegar sugar chile pepper cornstarch and chili oil.