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Braised eggplant in garlic sauce鱼香茄子🍆

Before you jump to Braised eggplant in garlic sauce鱼香茄子🍆 recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

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We hope you got insight from reading it, now let's go back to braised eggplant in garlic sauce鱼香茄子🍆 recipe. To make braised eggplant in garlic sauce鱼香茄子🍆 you only need 12 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Braised eggplant in garlic sauce鱼香茄子🍆:

Take 1 lb of Chinese eggplant, hand broken into inch length.
Provide 1 Tsp of salt in 4 cups of water for brining.
You need 1/2 of carrot, sliced.
You need 1/2 of onion, sliced.
Get 3 of garlic, minced.
Use 1 tsp of minced ginger.
Take 1 cup of cooking wine.
Provide 1/4 cup of olive oil.
Get 2 of green onion, sliced.
Take 1 Tsp of tamari sauce.
Provide 1 Tsp of Pixian broadbean paste.
Get 1/2 Tsp of Chinese aged vinegar.

Instructions to make Braised eggplant in garlic sauce鱼香茄子🍆:

Soak eggplant in salty water for 5 minutes to remove excess water in eggplant..
Get ready for all other ingredients. Squeeze out brining water in eggplant and set them aside..
In a heated wok, saute eggplant in oil until they begin to soften for about a minute. Add carrot, onion and garlic, keep stirfry until aromatic for another minutes..
Season with broadbean paste and pour in cooking wine. Cover up all eggplants with hot water and simmer for about 15 minutes on medium heat until soft and liquid reduce 2/3..
Turn up the heat and stir very gently. Reduce the juice to almost nothing and splash in vinegar and a touch of honey. Adjust seasoning if necessary towards the end..
Toss green onion in right before plating. Serve with rice or noodles..

Place a wok or wide frying pan over high heat until hot. This is a quick and easy Chinese Eggplant recipe with a spicy garlic sauce that's so addictive. Plus, the eggplant pieces are so tender, they almost melt in your. I'm surprised that this Braised Eggplant with Minced Pork is that popular, but it's no wonder, as it's After all that noodle talk, I should probably say that Braised Eggplant with Minced Pork 肉沫茄子 is If you'd rather take this route, just remember to thicken the sauce with a small amount of cornstarch. You can either mince or crush these.

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