Chinese-style fried eggplant

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 410, total fat 14 G., saturated fats G., proteins 9 G., carbohydrates 62 G., fiber G., cholesterol mg, sodium mg, sugar G.

Kung Pao Eggplant is a vegetarian version of the famous Chinese stir-fry, Kung Pao Chicken. Blending seamlessly with the Asian sauce and spices, the nutritious and meaty eggplants are a worthy substitute for chicken pieces. Stir-fry the marinated eggplants quickly over high heat, mixing them with sweet and hot peppers and a sticky, glazing, and spicy sauce. This sauce gives the dish its unique flavor and glossy appearance, so beloved in Asian cuisine. Top the hot Kung Pao with crispy roasted peanuts and green onions and serve over rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stir-fry

6 dried chili peppers, halved
1 large red bell pepper, chopped
2 tbsp. l. coconut oil
1/3 cup dry-roasted peanuts
2 green onions, thinly sliced, plus extra for serving
4 cups cooked brown rice
Chopped green onions for serving

Marinade

1 large eggplant, cut into 2.5cm cubes.
1 tbsp cornstarch
1 tbsp. l. mirin (rice wine)
1 tbsp soy sauce

Sauce

2 tablespoons soy sauce
2 tablespoons of black Chinese vinegar, or 1 tablespoon of balsamic vinegar with 1 tablespoon of rice vinegar
1.5 tbsp. l. coconut sugar
1 teaspoon cornstarch
1 teaspoon grated ginger
1 clove garlic, minced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, chili pepper, sweet pepper, brown rice, ginger root, soy sauce, rice vinegar, coconut oil, green onions, starch, Peanut

Cooking the dish according to the recipe:

MarinadePlace the eggplants in a large bowl. Add the cornstarch, mirin, and soy sauce. Stir until the eggplants are evenly coated with the marinade.

Sauce: In a small bowl, whisk together the soy sauce, vinegar, coconut sugar, cornstarch, ginger, and garlic.
Stir-fryIn a wok or large skillet, melt 1 tablespoon coconut oil over high heat. Add the eggplants along with the marinade and fry for 8 minutes, until soft and golden brown. If any pieces of the vegetable stick to the pan, add 1/4 cup water (wine or broth) and scrape them up with a wooden spoon. Transfer the cooked eggplants to a large bowl.

Reduce the heat to medium-high and add the remaining coconut oil to the pan. Add the dried peppers and cook, stirring, for 1–2 minutes, until fragrant. Then add the bell peppers and cook for 5–7 minutes, until softened.
Return the cooked eggplant to the pan, add the peanuts, green onions, and sauce. Stir everything together and fry for another minute, until the sauce thickens.

Serve immediately with brown rice and garnish with green onions.

Author of the recipe - Kara Lydon is the author of a weight loss book and an intuitive eating consultant on her channel.

Categories:

recipe / Wok / Calorie content of prepared meals / Vegetarian dishes / Main courses / Vegetables and mushrooms / / Chinese cuisine

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