Fried Chinese Eggplant
September 26, 2021
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Learn how to make delicious and healthy Fried Chinese Eggplant by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 1/2 large Chinese eggplant
- 1/4 lb fresh green beans, trimmed and snapped in half
- Extra-virgin olive oil
- 1 Tbsp butter
- Salt to taste
- 1 1/2 Tbsp cornstarch
- pepper to taste
- 1 tsp black bean garlic sauce
- 1/4 tsp garlic, minced
- 1/4 tsp red chilly, chopped
- 1 scallion, finely sliced
- 1 tsp soy sauce, organic, preferably low sodium
- 1 tsp mushroom sauce
- 2 Tbsp cold vegetable broth
Instructions
- Fill bowl with cold water and add teaspoon of salt. Cut eggplant into lengths about 2 inches long and a half-inch thick. Immediately submerge pieces in salted water (will prevent eggplant from browning). Let soak for 15 minutes, then drain eggplant well. Set aside.
- In a bowl, mix the cornstarch coating ingredients. Add eggplant slices and mix with your hands so eggplant pieces are completely coated.
- Mix the cornstarch slurry and set aside.
- Fill heavy bottomed pot 2-3 inches deep with oil and heat. Use a thermometer to ensure oil reaches 365°F/185°C. Fry eggplant in small batches (to maintain high temperature) and turn pieces after a minute so they cook evenly.
- Fry each batch for about 3 minutes or until the exterior is just turning a little golden. Drain eggplant on a paper towel-lined rack.
- Place green beans into a large skillet and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans. Cook and stir until butter is melted, about 2-3 minutes. Set aside.
- After all eggplant is fried, heat a tablespoon of oil in a large pan or wok over medium-high heat. When pan is hot, add black bean sauce and minced garlic. Stir-fry for 1 minute (don't let garlic burn).
- Add scallions and red chili to pan. Stir-fry until scallions get bright, about 30 seconds.
- Add soy sauce and mushroom sauce to pan. Give the cornstarch slurry a mix and add it to pan as well, stirring quickly. Turn off heat as sauce thickens.
- Add fried eggplant and fold gently with a spatula to distribute the sauce. Mix with cooked green beans. Garnish with chopped scallions.
