Ingredients with Measurements:
- 2 large eggplants, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Cutting board
- Knife
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the eggplant cubes and cook, stirring occasionally, until lightly browned and tender, about 8 minutes.
3. Add the soy sauce, rice wine vinegar, sesame oil, sugar, garlic, ginger, and red pepper flakes. Stir to combine.
4. Cook for an additional 2 minutes, stirring occasionally.
5. Remove from heat and stir in the chopped cilantro.
6. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 15g
Protein: 3g
Substitutions for Ingredients
- Vegetable oil: Canola oil or olive oil
- Soy sauce: Tamari or coconut aminos
- Rice wine vinegar: Apple cider vinegar or white wine vinegar
- Sesame oil: Peanut oil or olive oil
- Sugar: Honey or agave nectar
- Fresh cilantro: Chopped parsley or basil
Variations:
- Add 1/2 cup of diced bell peppers for added color and flavor.
- Substitute the eggplant with zucchini or summer squash.
- Add 1/4 cup of diced onion for added flavor.
Tips and Tricks:
- Make sure to cut the eggplant into even cubes so they cook evenly.
- If the eggplant is sticking to the pan, add a little more oil.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve over steamed white or brown rice and top with toasted sesame seeds.
Garnishes:
Toasted sesame seeds, chopped scallions, or chopped peanuts.
Pairings:
Serve with steamed white or brown rice, noodles, or a side of roasted vegetables.
Suggested Side Dishes:
Roasted vegetables, steamed broccoli, or a green salad.
Troubleshooting Advice:
If the eggplant is not cooking evenly, reduce the heat and cover the skillet with a lid.
Food Safety Advice:
Make sure to store the eggplant in an airtight container in the refrigerator and consume within 5 days.
Food History:
Da Bao eggplant is a popular Chinese dish that has been around for centuries. It is often served as a side dish or as part of a larger meal.
Flavor Profiles:
This dish is savory and slightly sweet with a hint of heat from the red pepper flakes.
Serving Suggestions:
Serve as a side dish or as part of a larger meal.
Related Categories
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Region: Chinese