Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1-inch pieces
- 1 cup suan cai (Chinese pickled cabbage), rinsed and drained
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, rice vinegar, sugar, cornstarch, and water. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
3. Add sliced eggplants to the skillet and stir-fry for 5-7 minutes until they are tender and slightly browned.
4. Add suan cai to the skillet and stir-fry for another 2-3 minutes until heated through.
5. Pour the sauce mixture into the skillet and stir-fry for 1-2 minutes until the sauce thickens and coats the eggplants and suan cai evenly.
6. Season with salt and pepper to taste.
7. Transfer the suan cai eggplant to a serving dish and garnish with chopped scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 140
- Fat: 7g
- Carbohydrates: 19g
- Protein: 3g
- Fiber: 5g
- Sodium: 560mg
Substitutions for ingredients:
- Chinese pickled mustard greens can be used instead of suan cai.
- White vinegar can be used instead of rice vinegar.
- Brown sugar can be used instead of white sugar.
Variations:
- Add sliced bell peppers, mushrooms, or tofu for extra flavor and texture.
- Use different types of eggplants, such as Japanese or Italian eggplants.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to rinse and drain the suan cai well to remove excess saltiness.
- Cut the eggplants into evenly sized pieces for even cooking.
- To prevent the eggplants from absorbing too much oil, sprinkle them with salt and let them sit for 10 minutes before cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the suan cai eggplant in a shallow bowl or on a platter.
- Garnish with chopped scallions and sesame seeds.
Garnishes:
- Chopped scallions and sesame seeds
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried green beans or bok choy
- Hot and sour soup
Troubleshooting advice:
- If the eggplants are too oily, blot them with a paper towel before serving.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure to cook the eggplants thoroughly to prevent foodborne illness.
Food history:
- Suan cai is a traditional Chinese ingredient made by fermenting cabbage with salt and spices.
Flavor profiles:
- Salty, sour, sweet, and savory
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Chinese