Ingredients with Measurements:
- 2 medium-sized eggplants
- 2 tablespoons vegetable oil
- 2 tablespoons sweet bean sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup water
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Skillet or wok
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the eggplants into bite-sized pieces and place them on a baking sheet. Drizzle with 1 tablespoon of vegetable oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender.
2. In a mixing bowl, whisk together the sweet bean sauce, soy sauce, rice vinegar, honey, cornstarch, garlic, ginger, and water.
3. Heat the remaining 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the eggplant and stir-fry for 2-3 minutes until lightly browned.
4. Pour the sauce mixture over the eggplant and stir until the sauce thickens and coats the eggplant evenly.
5. Garnish with chopped green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 22g
Protein: 3g
Sodium: 480mg
Sugar: 14g
Fiber: 5g
Substitutions for ingredients:
- Sweet bean sauce can be substituted with hoisin sauce or oyster sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add diced bell peppers, onions, or mushrooms to the stir-fry for extra flavor and texture.
- Use firm tofu instead of eggplant for a vegetarian option.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to roast the eggplant until it's tender to ensure it cooks evenly in the stir-fry.
- Use a non-stick skillet or wok to prevent the eggplant from sticking to the pan.
- Double the sauce recipe if you prefer a saucier dish.
- Serve over rice or noodles for a complete meal.
Storage instructions:
Store any 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 in a bowl or on a plate with a sprinkle of sesame seeds and chopped green onions on top.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Steamed bok choy
- Chinese broccoli
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the eggplant is sticking to the pan, add a little more oil to the skillet.
Food safety advice:
Make sure to wash the eggplant thoroughly before cutting and cooking.
Food history:
Sweet bean sauce is a popular condiment in Chinese cuisine, made from fermented soybeans, sugar, and spices. It's commonly used in stir-fries, marinades, and dipping sauces.
Flavor profiles:
Savory, sweet, and umami.
Serving suggestions:
Serve as a main dish with rice or noodles, or as a side dish to complement other Chinese dishes.
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Region: Chinese