Chinese-Style Fried Eggplant and Garlic Sprouts
Chinese-Style Fried Eggplant and Garlic Sprouts
Savory and Sweet Chinese-Style Fried Eggplant with a Zesty Ginger Sauce
Experience a delightful twist on vegetable dishes with this recipe for Chinese-style fried eggplant and garlic sprouts. Fresh, seasonal eggplant and aromatic garlic sprouts are crisped to perfection and drizzled with a flavorful ginger-soy dressing. This recipe uses simple ingredients and minimal steps to bring authentic Chinese flavors to your kitchen. The contrast between the crispy exterior and tender interior of the eggplant, along with the satisfying crunch of the fried garlic sprouts, is truly delightful. The sweet, sour, and savory ginger sauce adds an irresistible zest, making this dish a perfect side for meals or a fantastic snack with drinks.
Main Ingredients- 3 fresh eggplants
- 7 stalks of garlic sprouts
Flavorful Ginger Sauce- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (like mirin or sake)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp minced ginger
- 1 pinch salt
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (like mirin or sake)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp minced ginger
- 1 pinch salt
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare all the ingredients for the recipe. Wash the eggplant and garlic sprouts thoroughly. Pat the eggplant dry to ensure crispiness when frying.
Step 2
In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp vinegar, 1 Tbsp sugar, 1 Tbsp minced ginger, 1 pinch salt, and 1 Tbsp sesame oil. Stir well until the sugar and salt are dissolved to create the zesty ginger sauce. This sauce will add a wonderful aroma and taste to the fried ingredients.
Step 3
Cut the eggplants into 4-5 cm lengths. Slice them into bite-sized pieces that are easy to coat and fry evenly. Prepare the garlic sprouts by trimming off any tough ends and cutting them to a similar length of 4-5 cm.
Step 4
Heat enough cooking oil in a wide pan or wok to about 170-180°C (340-350°F). Carefully add the cut eggplant pieces to the hot oil. Fry them until they are golden brown and crispy on all sides. Eggplant tends to absorb oil, so avoid over-frying to maintain a light texture.
Step 5
Once fried, remove the eggplant from the oil and place it on a plate lined with paper towels. Let it drain to absorb any excess oil. This step is crucial for achieving a truly crispy texture.
Step 6
Similarly, add the prepared garlic sprouts to the hot oil and fry them until they turn golden brown. Be careful not to overcook the garlic sprouts; they should remain slightly crisp and tender, not mushy.
Step 7
Drain the fried garlic sprouts on paper towels as well, removing any excess oil. This ensures they stay delightfully crispy.
Step 8
Arrange the fried eggplant and garlic sprouts on a serving plate. Give the prepared ginger sauce a good stir to redistribute the minced ginger, then drizzle it over the fried vegetables. Enjoy your delicious and aromatic Chinese-style fried eggplant and garlic sprouts!
