Chinese Spicy Aubergine.
About this Recipe
By: YongXin Hu
Today we are going to teach you how to make on of the most popular dishes in China Spicy Aubergine in Chinese its called Yu Xiang Qie Zi (鱼香茄子)
- 1 onion
- 1 spring onion
- 2 aubergines
- 1 red bell pepper
- 3 garlic cloves
- 2 TBSP cooking alcohol
- 2 TBSP sugar
- 1.5 TBSP Chinese vinegar
- 1 TBSP spicy bean paste
- SOY sauce mixture
(2 TBSP dark soy sauce + 1 TBSP light soy sauce)
Step by Step Instructions
Chop the aubergines to long thin slice. In this dish we will need to deep fry or shallow fry the aubergine, so we need to prepare the aubergine for frying. What I prefer to do is deep fry so aubergines can get soft really fast.
Put some kitchen roll into the bowl, put your aubergine slices on top of it. Put around ½ tea spoon of salt into the bowl, mix well, and leave them on side for 10 mins. The purpose of this step is making aubergines “sweat”,what I mean by that is to get rid of some of the water from the aubergines, create some space for oil and sauce soak into them
Chop the red pepper and the onion to long slices as well. Finely chop garlic and spring onion.
Take the aubergines out from the bowl, use some kitchen rolls to try it(because lots of liquid just came out of them). Warm up the deep frier to 130 degrees and put the aubergines in for 5 mins, if you choose to use shallow fry, fry them until soft. put on a plate or into a bowl with some kitchen rolls to get rid of the extra oil and let them cool.
Warm a frying pan up, add around 1 TPSP of oil just remind you guys because we just deep fried the aubergines so the whole cooking progress doesn’t need to use lots of oil at all Add garlic and half of your spring onion (leave another half for decoration), fry them until you can smell the beautiful smell from the garlic add onion and red pepper and half tsp of salt cook for 5mins in low heat. Then take the veggies out and put them in to a bowl for now.
Add about 1 tsp of oil and the spicy bean paste, fry for 30 seconds then add cooking alcohol, soy sauce mixture, Chinese vinegar and sugar. Mix the sauce well and let the sugar dissolve then add 75ml (5 TPSP) of water in to the pan, cooking the sauce until bubbles start to apprear in the pan.
Add all the veggies back to the pan mix well with sauce and cook under the low heat for 10 mins until the colour of the sauce is dark, shine and thick. (keep string it incase the sauce will burn).
Get the dish out into a bowl or a plate, add another half of the spring onion, serving with rice.).
* Percent Daily Values based on a 2,000 calorie diet.
- Protien 17% 17%
- Carbs 19% 19%
- Calories 18% 18%
- Total Fat 22% 22%