Dishes with an oriental accent fascinate with their unique taste. Such bright and juicy vegetables can be easily cooked in your kitchen if you know some secrets and subtleties, and you don't have to go to a Chinese restaurant for this. Treat your homemade gourmets to Chinese sweet and sour eggplant.
Ingredients:
Eggplant - 400 gr.
Sweet pepper - 200 gr.
Red hot pepper - 20 g
Fresh ginger - 20 g
Onions - 100 g
Garlic - 20 g
Tomato paste - 30 g
Soy sauce - 50 ml
Apple cider vinegar - 2 tablespoons
Sugar - 2 tablespoons
Corn starch - 4 tablespoons
Cold water - 250 ml
Vegetable oil - 80 g
Ground coriander - 1 tsp
Ground black pepper - 0.25 tsp
Salt to taste
Step by step recipe:
You will need fresh food to prepare the meal. Use corn starch, as it is not felt in the finished dish. Vegetable oil is also suitable for corn or olive, sunflower, rapeseed, sesame. Use red or green hot peppers, or small chili pods.
In most cases, blue eggplants will provide some bitterness. To get rid of it, rinse the vegetables, dip them in a paper towel and cut into medium-sized cubes.
Transfer to a deep bowl and sprinkle with salt. Stir and leave for 30-40 minutes. During this time, the eggplant slices will release juice, which gives a bitter taste.
White eggplants do not require preliminary preparation, they are immediately ready to "work".
Remove the husks from the onion. Rinse and pat dry. Cut into medium slices.
To make the finished dish look pretty bright, use a multi-colored pepper. The variety does not play an important role. Rinse the vegetables, be sure to dry with a towel. Cut into halves and scrape out the seeds. Then cut into large slices.
Cut the washed hot pepper in half. Remove seeds. Cut into small cubes. Scrape the skin off the ginger. Chop the peeled root vegetable into small slices. Chop the peeled chives into small cubes.
Pour some oil into a deep skillet or wok. Warm it up well. Add chopped garlic, hot pepper, and ginger.
Cook for 1-3 minutes over high heat until aroma appears. Stir with a spatula to give all the spicy vegetables their flavor.
Add bell pepper and onion slices. Stir. Fry over high heat for 4-5 minutes. Remember to stir with a spatula.
Pour in the sweetener, in this case sugar. You can use honey. Add tomato paste. While stirring, heat for 1-2 minutes over medium heat.
Pour in the soy sauce and apple cider vinegar. Top with ground coriander and black pepper to taste. Stir. Salt if necessary.
Pour a spoonful of starch into a glass of cold water. Stir until smooth. Add the starchy solution to the skillet with the rest of the ingredients. Stir and let boil.
Boil over moderate heat for a couple of minutes. The heat will make the sauce thicker.
Remove the cooked sweet and sour sauce from heat for now and cook the eggplant.
Transfer the blue ones to a colander and rinse well. Squeeze out all excess water. Transfer to napkins and dip well.
Pour the remaining starch into a plastic bag. Move the eggplant pieces into it. Shake several times until all the bars are breaded in starch.
Heat vegetable oil in a skillet. Arrange the eggplant slices and fry until golden brown on both sides.
Transfer the fried eggplants to the sauce and send over high heat.
Boil for 2-3 minutes.
Chinese eggplants in sweet and sour sauce are ready.
Serve directly to the table.
Such a dish can be served alone or with meat / fish /boiled rice.
Try it, experiment and bon appetit!
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