Transfer the eggplant to a bowl. Heat oil in a large nonstick skillet.

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Cover with a plate and let stand 20-30 minutes.

Recipe for chinese eggplant. Transfer out and drain slightly do not over dry just pick. Cut eggplant into 12 inch thick half-moons or into bite-sized pieces see photos. Place in a big bowl covered with water and stir in 2 teaspoons salt.

I dont cook regularly with eggplant but I have been. Remove the ends of Asian eggplants and then cut into small cubes for the best flavor try to cut each cubes with some skin. Stir fry the eggplant with a little oil for a few minutes over medium heat until they are tender.

Use the same pan and after cooking them for a minute return the eggplant. No one needs an introduction to what eggplants are. Chinese vs japanese eggplant.

Remove the lid add the ginger garlic. Garlic ginger soy sauce vinegar scallion sugar and chili peppers create a rich sauce that coats the eggplant which cooks up in minutes. Cook the garlic ginger and chilis.

Cut the eggplants into one bite size. Cook for 30 seconds and then add the pork or chicken and the Chinese salted fish or anchovies. Add the ginger garlic and the white parts of the scallions.

In the meantime chop the garlic and ginger and make the Szechuan Sauce. Add a weight if necessary to make sure the eggplants. Transfer them into a large pot filled with water add pinch of salt and soak for 10 minutes.

Stir-fry until the meat is cooked. Back to Hot and Sour Chinese Eggplant recipe. Chop and stir fry the eggplant.

Throw them in a large pot with water add pinch of salt and marinate with a weight for 10 minutes. The fruit is widely used throughout kitchens across the world for a number of different recipes. Add the eggplant and sauté over high heat covered for about 5 minutes turning the pieces in the hot oil occasionally.

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