Anyone have any good recipes for egg plant stir fry?!


Question: I had some from PF Changs earlier. It was amazing. I need to know how to do that!


Answers: I had some from PF Changs earlier. It was amazing. I need to know how to do that!

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 4 Servings

This is a good one. There are so many ways of cooking the egg plant. This is one Chinese style.

Stir Fried Eggplant with Minced Pork

Ingredients (for 2-3 servings):

2 Oriental eggplants
1 tbsp chilli oil
1 tbsp crushed garlic
1/2 lb minced pork
1 tbsp light soy sauce
2 tbsp hoisin sauce
1 tbsp Chinese black vinegar
3/4 cup Chicken broth
2 tsp cornstarch dissolved in cold water
1 tbsp Minced green onion (green part only)

Method:

1. Trim blossom ends of eggplants. Cut into halves lengthwise. Cut each half in ?” -thick diagonal slices.

2. Steam eggplants until tender. Set aside.

3. Add oil into frying pan or wok. Medium heat.

4. Add garlic and stir for about 10 seconds until you smell the fragrance of the garlic and chilli oil.

5. Add ground pork, light soy sauce, and hoisin sauce and stir-fry until pork is browned.

6. Add broth, vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce.

7. Mix cornstarch with water and stir into pork mixture. If you want a thicker gravy, then add more cornstarch (already dissolved in water).

8. Add green onion and stir-fry 5 seconds.

9. Serve with plain white steamed rice.

STIR FRY EGGPLANT

1 lg. eggplant
1 (12 oz.) pkg. fresh mushrooms, clean and cut in half
1 lg. onion
1 ripe tomato, chopped
1 clove garlic, chopped finely
2 tbsp. olive oil
Salt and pepper to taste

Trim top and bottom of eggplant, cut in 4 sections. Then make medium slices. Take 2 tablespoons of olive oil in a large skillet, heat. Place garlic and onions. Saute lightly. Add eggplant, mushrooms and tomato; raise heat to medium high, stir rapidly, then cover. Cook until eggplant is soft, salt and pepper to taste. "Enjoy, " as a side dish or over pasta!

STIR FRY EGGPLANT

3 tbsp. olive oil
1/2 lb. onion, chopped
4 to 6 cloves of garlic, chopped
1 med. eggplant, cubed
2 lg. zucchini, thinly sliced
2 lg. tomatoes, cut in wedges
1 heaping tsp. sweet basil
1 (8 oz.) pkg. Mozzarella cheese, shredded

Saute chopped onion and garlic in olive oil until soft. Add eggplant and zucchini. Cook and toss until vegetables are soft. Add sweet basil and tomato wedges. Stir lightly and cook about 5 minutes longer. Add cheese and let melt on top.

MALAYSIAN MELANGE

1 c. rice (white, brown, yellow)
2 c. water
3 cubes or a dollop of chicken bouillon

Make rice in normal fashion but with bouillon or chicken stock. Heat until fairly dry--set aside.

BASIC CURRY:

2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. ground ginger (fresh is better)
1/2 tsp. ground mustard
1/2 tsp. (more or less depending upon your palate) ground chilies
1/2 tsp. feunegrek (helps but not necessary)
Vinegar--enough to make paste of above
A dab of allspice
Enough of your choice of cooking oil to fry onions.
Fry curry paste while stirring (2 or 3 min.)
1 lg. onion
Garlic-as much as you can stand
Salt-to taste, scallions-to put in at the end, peanuts-1 gill near the end
2 eggs
Coconut cream to taste
Sausage--sliced paper thin
Buttermilk and/or yogurt - some
Bananas--ripe--2 med. (add at end)
Chicken and/or eggplant and/or zucchini

After you fried the basic curry paste, throw in the onions and some additional oil and fry 2 or 3 minutes. Then throw in and fry the meat until almost cooked (but not the shrimp). Then the vegetables (if any, but not bananas yet) and the eggs, and the coconut cream and buttermilk/yogurt. Cook until vegetables are almost done. Add rice, sausage, bananas, peanuts. After it's all combined and hot, while the rice is absorbing the sauce--add the scallions--saving some for the top--along with some fresh peanuts and sausage slices.





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