Does anyone know how to make "chedza'..........?!
Answers: chinese for eggplant. I know they put ginger and red peppers. I was recently in China but I've forgotten.
Chinese Eggplant with Ginger and Scallions
INGREDIENTS:
1-1/2 pounds chinese or japanese eggplant
1 teaspoon Asian sesame oil
For The Sauce:
3 tablespoons soy sauce, or to taste
2 tablespoons rice wine
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon canola oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 scallions, white part minced,
green part thinly sliced for garnish
1 to 3 serrano or jalapeno chilies or red peppers , minced (for a milder dish, remove the seeds)
1. Preheat the grill to medium high heat. Peel the eggplants and cut on the diagonal into 1/4-inch slices. Brush the slices with sesame oil and grill over medium heat for 2 minutes per side or until golden brown. The recipe can be prepared up to 24 hours ahead to this stage.
2. For the sauce, combine the soy sauce, rice wine, vinegar, sugar, and cornstarch in a small bowl and stir to mix.
3. Heat a wok (preferably non-stick) over a high flame. Swirl in the canola oil. Add the garlic, ginger, scallion whites, and chilies and stir fry for 10 seconds or until fragrant but not brown. Add the eggplant and stir fry for 1 minute. Stir the sauce and add it to the eggplant. Bring the mixture to a boil; the sauce should thicken. Transfer the eggplant to a platter or bowl and sprinkle with scallion greens. The eggplant can be served hot or cold as an appetizer or vegetable side dish. This rendition calls for grilling the eggplant, which imparts a smoky flavor in addition to dramatically reducing the fat.
This dish is best made with Chinese or Japanese eggplant, those small, long, slender, bright purple eggplants sold at Asian markets. But a regular eggplant will do in a pinch.
Chinese Spicy Eggplant Recipe
Ingredients:
1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoon ginger, minced
2 scallions, chopped fine
4 ounces ground pork
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar
2 teaspoons chili paste with garlic
1 teaspoon sesame oil
1/4 cup chicken stock
Directions:
Slice eggplant diagonally into 1-inch slices. Heat 2 tablespoons of oil in wok until very hot.
Stir-fry eggplant about 5 minutes or until soft. Set aside.
Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the scallions on low heat until aroma comes, about 30 seconds. Add pork.
Turn to high heat. Stir-fry until meat changes color. Add soy sauce, vinegar, sugar, and chili paste with garlic. Stir-fry 30 seconds.
Pour eggplant into meat mixture. Add remaining scallions and stock. Cook and stir about 3 minutes. Stir in sesame oil.
(May be prepared in advance. May be frozen. Reheat before serving.)
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Eggplant in Garlic Sauce
Chile garlic sauce is a common ingredient in Chinese markets. It is the consistency of a thick puree and gives intense heat and flavor to any dish, especially when cooked with additional fresh garlic and ginger. This dish is delicious served at room temperature or chilled, and is a Sichuan-style dish -- hot and spicy with sweetness from the pork. Chinese eggplant is more slender than a regular eggplant, and it is said to be less bitter.
3 medium Chinese eggplants, about 1 pound
2 tablespoons chile garlic sauce
2 tablespoons thin soy sauce
2 tablespoons Chinese red rice vinegar
2 tablespoons rice cooking wine (Shao Hsing brand preferred)
1 tablespoon sugar
7 tablespoons vegetable oil
1/4 cup ground pork
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
1/2 cup chopped scallions
Remove the stem and trim the ends from the eggplants. Cut the unpeeled eggplants into scant 1/2-inch-thick by 2 1/2-inch-long strips. In a small bowl, combine the chile garlic sauce, soy sauce, vinegar, rice wine, sugar and 2/3 cup cold water.
Heat a flat-bottomed wok or skillet over high heat until hot but not smoking. Add 3 tablespoons oil and half the eggplant, and stir-fry 2 minutes, or until some of the eggplant begins to brown and soften.
Transfer the eggplant to a plate. Repeat with the remaining eggplant and 3 tablespoons of oil, transferring to the plate with first batch. Add the remaining 1 tablespoon oil, pork, garlic, and ginger, and stir-fry about 1 minute, or until golden and fragrant. Return the eggplant to the wok.
Re-stir the chile sauce mixture, and swirl into the wok. Bring to a boil over high heat. Reduce heat to medium, cover and cook 5 to 8 minutes or until the eggplant is just tender. Stir in scallions and serve immediately. Serves 4 to 6 as part of a multicourse meal.
Enjoy.