In this traditional Chinese eggplant recipe, vinegar and sugar are the real secrets behind, which adds an extra kick to the flavor of eggplant.
Prep time: 5 minutes | Cook time: 10 minutes
Utensils:
Wok, bowl, serving plate.
Serves 2
INGREDIENTS
- 2 tomatoes, diced
- 1 eggplant, diced
- 1 tbsp. chopped scallion
- 4 tbsps. flour
- 4 garlic cloves, sliced
- 5-10 tbsps. vegetable oil for deep-frying
- 5-10 cups water
Seasonings:
- 1 tbsp. rice vinegar
- 2 tbsps. light soy sauce
- 2-4 tsps. white sugar, or to taste
- 1-2 tsps. salt, or to taste
DIRECTIONS
- Combine 5 tbsps. flour with 5-10 cups water in a mixing bowl until smoothy, stir into pinch of salt. Then coat eggplant cubes evenly.
- Heat 5-8 tbsps. vegetable oil in a wok over high heat until shimmering on the bottom, but not yet smoking, deep fry the coated eggplant cubes over medium high heat until golden.
- Making sauce by whisking 2 tbsps. light soy sauce, 1 tbsp. rice vinegar and 2-4 tsps. white sugar in a bowl.
- Pour off the excess oil, leaving about 2 tbsps. oil in a wok, saute garlic cloves briefly until aromatic, about 20-30 seconds, do not brown, add tomatoes and cook for about 2 minutes, then pour the sauce into the wok, add the eggplant cubes, stirring and tossing to mix everything together.
- Taste and season with salt, mix well, then transfer to a plate, for an added touch, try garnishing with chopped scallion before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
Protein: 2.32 g
Total fat: 0.32 g
Carbohydrate: 4 g
Calories: 28 kcal
Credits to: whatsonxiamen.com
