Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup water
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, toss the eggplant slices with cornstarch until coated evenly.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant slices and cook until golden brown, about 5-7 minutes. Remove the eggplant from the skillet and set aside.
3. In the same skillet, add the white vinegar, brown sugar, soy sauce, tomato paste, grated ginger, minced garlic, and red pepper flakes. Whisk until well combined.
4. Add the water to the skillet and whisk again. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
5. Add the cooked eggplant to the skillet and toss until coated evenly with the sauce. Cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking eggplant
Low heat for simmering sauce
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 284
Fat: 12g
Carbohydrates: 42g
Protein: 4g
Sodium: 782mg
Sugar: 32g
Fiber: 6g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Tomato paste can be substituted with ketchup or tomato sauce.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add sliced bell peppers or onions to the skillet with the eggplant for added flavor and texture.
- Use tofu or chicken instead of eggplant for a different protein source.
- Add pineapple chunks to the sauce for a tropical twist.
Tips and tricks:
- Make sure to toss the eggplant with cornstarch before cooking to ensure a crispy texture.
- Use a non-stick skillet or wok to prevent the eggplant from sticking to the pan.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Serve with steamed rice for a complete meal.
Storage instructions:
Leftovers can be stored 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 Sweet and Sour Eggplant with Ginger in a large serving dish, garnished with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Steamed rice, stir-fried vegetables, or a side salad
Suggested side dishes:
Steamed rice or stir-fried vegetables
Troubleshooting advice:
- If the eggplant is too soft, it may have been overcooked. Try cooking it for a shorter amount of time.
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the eggplant thoroughly to prevent any potential foodborne illnesses.
Food history:
Sweet and sour dishes originated in China and have since become popular in many other countries, including the United States.
Flavor profiles:
Sweet, sour, and slightly spicy
Serving suggestions:
Serve hot as a main dish with steamed rice and a side of stir-fried vegetables.
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Region: Chinese