Cantonese #Eggplant #Casserole
chinese language vegetable recipes
We have one other vintage recipe for you today, and we’re very excited about it! This Cantonese eggplant casserole isn't simply one other ho-hum eggplant dish. Trust me whilst I inform you that this dish has wonderful depth of flavor, and the mystery component is Cantonese salted fish.
You could no longer recognise this, however the Cantonese are loopy about their salted fish––especially the older generation. Bill is truly considered one of them (though he’s no longer going to like that I lumped him in with the “older generation.” Haha). He begins drooling on the mere point out of it! You can make certain this for those who ever meet him in person.
The finest possibility for all of your Chinese salted fish wants occurs to be in all probability possibly the foremost expensive: mei-xiang-ma-you (梅香马友) . Here is Bill’s write-up about how you'll be able to appear for salted fish at your native Chinese grocery store. What makes this salted fish unique is that it's first fermented, after which salted. It has that unique texture and aroma that one both loves or hates.
If you can’t discover salted fish the place you are, a huge change may be salty, nutty anchovies, which may be discovered canned or jarred in olive oil in any grocery shop those days. As with most recipes that use anchovies, they upload a really delicate nutty taste to the dish with out making it “fishy” at all! Then again, for those who grew up consuming this eggplant casserole, you'll possibly desire to double the quantity of fermented salted fish specified, simply due to the fact I recognise your style buds can also be “looking” for that flavor. For extra methods to make use of salted fish, test out our recipe for Salted Fish Fried Rice with Chicken.
On a separate discover concerning the eggplant, the finest eggplant to make use of for this dish may be Chinese eggplant, which may be longer, thinner, and a lighter purple than typical eggplant. But you'll be able to really sense unfastened to make use of no matter eggplant you'll be able to get your fingers on. You’ll also discover that the eggplant is fried earlier than being extra to the dish. For this eggplant casserole, that step is essential. For an alternative recipe that isn’t fried, test out Bill’s eggplant with garlic sauce.
You’ll need:
4 oz. red meat (or chicken), thinly sliced
2 tablespoons cornstarch, plus 1/2 teaspoon
1 1/2 kilos eggplant
1 1/2 cups canola oil for frying, plus 1 tablespoon
3 slices ginger, minced
4 cloves garlic, smashed and chopped
2 scallions, inexperienced components and white components separated and chopped
1 oz. Chinese salted fish, deboned and minced (may change anchovy fillets)
1 teaspoon sugar
1 teaspoon Chinese black vinegar (look for the yellow bottle labeled, “Chinkiang Vinegar“)
1 teaspoon darkish soy sauce (老抽)
4 teaspoons pale soy sauce (生抽)
1/2 – 3/4 cup water (depending on how hot your range can get)
Toss your red meat (or chicken) with 1/2 teaspoon cornstarch and set aside. Wash the eggplants and dry them off with a blank kitchen towel. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Add the eggplant items to a enormous zip upper bag and toss with 2 tablespoons cornstarch till frivolously coated.
Heat 1 1/2 cups canola oil in a small pot (the oil ought to be about 3/4-inch deep) over medium heat. To experiment the oil temperature, stick a bamboo or wood chopstick within the oil. If you notice a nice deal of bubbles forming round the chopstick, the oil is able for frying. Fry the eggplant in batches, cooking every batch for about 2 minutes. Drain on paper towels and set aside.
Heat 1 tablespoon oil on your wok over medium heat. Add the ginger, garlic and the white components of the scallions.
Cook for 30 seconds, after which upload the red meat (or chicken) and the salted fish (or anchovies). Stir-fry till the beef is cooked through.
Now upload the eggplant, sugar, vinegar, darkish soy sauce, pale soy sauce, and the inexperienced components of the scallion. Also upload 1/2 cup water.
Turn up the warmth to excessive and blend everything together. Because of the cornstarch used to coat the eggplant, the liquid ought to thicken right into a sauce. Add just a bit extra water if crucial to attain the wanted sauce consistency. This dish ought to have a few sauce, but shouldn’t be swimming in liquid. Also, be counted to no longer prepare dinner the eggplant for too long; it shouldn’t lose its shape. Once the sauce is thickened, it’s able to serve!
Serve this vintage Cantonese eggplant casserole dish with plenty of steamed rice!
5 from 3 votes
Cantonese Eggplant Casserole
Cantonese eggplant casserole isn't simply one other ho-hum eggplant dish. Trust me whilst I inform you that this eggplant casserole dish has wonderful depth of flavor, and the mystery component is Cantonese salted fish.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Course: VegetablesCuisine: ChineseKeyword: cantonese eggplantServings: four servingsCalories: 405kcalAuthor: Judy
Ingredients
4 oz. red meat (or chicken, thinly sliced; 110g)
2 tablespoons cornstarch (plus 1/2 teaspoon)
1 1/2 kilos eggplant (680g, preferably Chinese/Japanese eggplant)
1 1/2 cups canola oil for frying (350 ml, plus 1 tablespoon)
3 slices ginger (minced)
4 cloves garlic (smashed and chopped)
2 scallions inexperienced components and white components separated and chopped
1 oz. Chinese salted fish (30g, deboned and minced; could change anchovy fillets)
1 teaspoon sugar
1 teaspoon Chinese black vinegar (look for the yellow bottle labeled, "Chinkiang Vinegar")
1 teaspoon darkish soy sauce
4 teaspoons pale soy sauce
1/2-3/4 cup water (depending on how hot your range can get and how quick the liquid chefs off)
Instructions
Toss your red meat (or chicken) with 1/2 teaspoon cornstarch and set aside. Wash the eggplants and dry them off with a blank kitchen towel. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Add the eggplant items to a enormous zip upper bag and toss with 2 tablespoons cornstarch till frivolously coated.
Heat 1 1/2 cups canola oil in a small pot (the oil ought to be about 3/4-inch deep) over medium heat. To experiment the oil temperature, stick a bamboo or wood chopstick within the oil. If you notice a nice deal of bubbles forming round the chopstick, the oil is able for frying. Fry the eggplant in batches, cooking every batch for about 2 minutes. Drain on paper towels and set aside.
Heat 1 tablespoon oil on your wok over medium heat. Add the ginger, garlic and the white components of the scallions. Cook for 30 seconds, after which upload the red meat (or chicken) and the salted fish (or anchovies). Stir-fry till the beef is cooked through. Now upload the eggplant, sugar, vinegar, darkish soy sauce, pale soy sauce, and the inexperienced components of the scallion. Also upload 1/2 cup water.
Turn up the warmth to excessive and blend everything together. Because of the cornstarch used to coat the eggplant, the liquid ought to thicken right into a sauce. Add just a bit extra water if crucial to attain the wanted sauce consistency. This dish ought to have a few sauce, but cannot be swimming in liquid. Also, be counted to no longer prepare dinner the eggplant for too long; it cannot lose its shape. Once the sauce is thickened, serve with steamed rice!
Nutrition
Calories: 405kcal | Carbohydrates: 17g | Protein: 9g | Fat: 35g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 449mg | Potassium: 539mg | Fiber: 5g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 5.8mg | Calcium: 39mg | Iron: 1.2mg
FULL LINK >>>>> https://thewoksoflife.com/cantonese-eggplant-casserole/
We have one other vintage recipe for you today, and we’re very excited about it! This Cantonese eggplant casserole isn't simply one other ho-hum eggplant dish. Trust me whilst I inform you that this dish has wonderful depth of flavor, and the mystery component is Cantonese salted fish.
You could no longer recognise this, however the Cantonese are loopy about their salted fish––especially the older generation. Bill is truly considered one of them (though he’s no longer going to like that I lumped him in with the “older generation.” Haha). He begins drooling on the mere point out of it! You can make certain this for those who ever meet him in person.
The finest possibility for all of your Chinese salted fish wants occurs to be in all probability possibly the foremost expensive: mei-xiang-ma-you (梅香马友) . Here is Bill’s write-up about how you'll be able to appear for salted fish at your native Chinese grocery store. What makes this salted fish unique is that it's first fermented, after which salted. It has that unique texture and aroma that one both loves or hates.
If you can’t discover salted fish the place you are, a huge change may be salty, nutty anchovies, which may be discovered canned or jarred in olive oil in any grocery shop those days. As with most recipes that use anchovies, they upload a really delicate nutty taste to the dish with out making it “fishy” at all! Then again, for those who grew up consuming this eggplant casserole, you'll possibly desire to double the quantity of fermented salted fish specified, simply due to the fact I recognise your style buds can also be “looking” for that flavor. For extra methods to make use of salted fish, test out our recipe for Salted Fish Fried Rice with Chicken.
On a separate discover concerning the eggplant, the finest eggplant to make use of for this dish may be Chinese eggplant, which may be longer, thinner, and a lighter purple than typical eggplant. But you'll be able to really sense unfastened to make use of no matter eggplant you'll be able to get your fingers on. You’ll also discover that the eggplant is fried earlier than being extra to the dish. For this eggplant casserole, that step is essential. For an alternative recipe that isn’t fried, test out Bill’s eggplant with garlic sauce.
You’ll need:
4 oz. red meat (or chicken), thinly sliced
2 tablespoons cornstarch, plus 1/2 teaspoon
1 1/2 kilos eggplant
1 1/2 cups canola oil for frying, plus 1 tablespoon
3 slices ginger, minced
4 cloves garlic, smashed and chopped
2 scallions, inexperienced components and white components separated and chopped
1 oz. Chinese salted fish, deboned and minced (may change anchovy fillets)
1 teaspoon sugar
1 teaspoon Chinese black vinegar (look for the yellow bottle labeled, “Chinkiang Vinegar“)
1 teaspoon darkish soy sauce (老抽)
4 teaspoons pale soy sauce (生抽)
1/2 – 3/4 cup water (depending on how hot your range can get)
Toss your red meat (or chicken) with 1/2 teaspoon cornstarch and set aside. Wash the eggplants and dry them off with a blank kitchen towel. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Add the eggplant items to a enormous zip upper bag and toss with 2 tablespoons cornstarch till frivolously coated.
Heat 1 1/2 cups canola oil in a small pot (the oil ought to be about 3/4-inch deep) over medium heat. To experiment the oil temperature, stick a bamboo or wood chopstick within the oil. If you notice a nice deal of bubbles forming round the chopstick, the oil is able for frying. Fry the eggplant in batches, cooking every batch for about 2 minutes. Drain on paper towels and set aside.
Heat 1 tablespoon oil on your wok over medium heat. Add the ginger, garlic and the white components of the scallions.
Cook for 30 seconds, after which upload the red meat (or chicken) and the salted fish (or anchovies). Stir-fry till the beef is cooked through.
Now upload the eggplant, sugar, vinegar, darkish soy sauce, pale soy sauce, and the inexperienced components of the scallion. Also upload 1/2 cup water.
Turn up the warmth to excessive and blend everything together. Because of the cornstarch used to coat the eggplant, the liquid ought to thicken right into a sauce. Add just a bit extra water if crucial to attain the wanted sauce consistency. This dish ought to have a few sauce, but shouldn’t be swimming in liquid. Also, be counted to no longer prepare dinner the eggplant for too long; it shouldn’t lose its shape. Once the sauce is thickened, it’s able to serve!
Serve this vintage Cantonese eggplant casserole dish with plenty of steamed rice!
5 from 3 votes
Cantonese Eggplant Casserole
Cantonese eggplant casserole isn't simply one other ho-hum eggplant dish. Trust me whilst I inform you that this eggplant casserole dish has wonderful depth of flavor, and the mystery component is Cantonese salted fish.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Course: VegetablesCuisine: ChineseKeyword: cantonese eggplantServings: four servingsCalories: 405kcalAuthor: Judy
Ingredients
4 oz. red meat (or chicken, thinly sliced; 110g)
2 tablespoons cornstarch (plus 1/2 teaspoon)
1 1/2 kilos eggplant (680g, preferably Chinese/Japanese eggplant)
1 1/2 cups canola oil for frying (350 ml, plus 1 tablespoon)
3 slices ginger (minced)
4 cloves garlic (smashed and chopped)
2 scallions inexperienced components and white components separated and chopped
1 oz. Chinese salted fish (30g, deboned and minced; could change anchovy fillets)
1 teaspoon sugar
1 teaspoon Chinese black vinegar (look for the yellow bottle labeled, "Chinkiang Vinegar")
1 teaspoon darkish soy sauce
4 teaspoons pale soy sauce
1/2-3/4 cup water (depending on how hot your range can get and how quick the liquid chefs off)
Instructions
Toss your red meat (or chicken) with 1/2 teaspoon cornstarch and set aside. Wash the eggplants and dry them off with a blank kitchen towel. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Add the eggplant items to a enormous zip upper bag and toss with 2 tablespoons cornstarch till frivolously coated.
Heat 1 1/2 cups canola oil in a small pot (the oil ought to be about 3/4-inch deep) over medium heat. To experiment the oil temperature, stick a bamboo or wood chopstick within the oil. If you notice a nice deal of bubbles forming round the chopstick, the oil is able for frying. Fry the eggplant in batches, cooking every batch for about 2 minutes. Drain on paper towels and set aside.
Heat 1 tablespoon oil on your wok over medium heat. Add the ginger, garlic and the white components of the scallions. Cook for 30 seconds, after which upload the red meat (or chicken) and the salted fish (or anchovies). Stir-fry till the beef is cooked through. Now upload the eggplant, sugar, vinegar, darkish soy sauce, pale soy sauce, and the inexperienced components of the scallion. Also upload 1/2 cup water.
Turn up the warmth to excessive and blend everything together. Because of the cornstarch used to coat the eggplant, the liquid ought to thicken right into a sauce. Add just a bit extra water if crucial to attain the wanted sauce consistency. This dish ought to have a few sauce, but cannot be swimming in liquid. Also, be counted to no longer prepare dinner the eggplant for too long; it cannot lose its shape. Once the sauce is thickened, serve with steamed rice!
Nutrition
Calories: 405kcal | Carbohydrates: 17g | Protein: 9g | Fat: 35g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 449mg | Potassium: 539mg | Fiber: 5g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 5.8mg | Calcium: 39mg | Iron: 1.2mg
FULL LINK >>>>> https://thewoksoflife.com/cantonese-eggplant-casserole/
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