How to cook chinese eggplant?

what web site shows many recipes to cook chinese eggplant?How to cook chinese eggplant?
CHINESE EGGPLANT



2 med. eggplants

4 scallions

2 tbsp. soya sauce

White or black pepper to taste

1 tsp. sesame oil



This is an Easy One.Lol.



Slice washed eggplant into strips. Saute with scallions in 1 tablespoon canola oil. Add soya sauce, pepper, sesame oil and simmer until the eggplant is tender. May be served over rice.

Serves 4.How to cook chinese eggplant?
CHINESE EGGPLANT



2 med. eggplants

4 scallions

2 tbsp. soya sauce

White or black pepper to taste

1 tsp. sesame oil



Slice washed eggplant into strips. Saute with scallions in 1 tablespoon canola oil. Add soya sauce, pepper, sesame oil and simmer until the eggplant is tender. May be served over rice.



Serves 4.



CHINESE EGGPLANT



4 med. long eggplants

4 cloves garlic, crushed

1 thumb-size piece ginger root

2 stalks green onions

3 tbsp. low sodium soy sauce

1/4 tsp. crushed red chili pepper (optional)



Cut eggplant into 1/4 x 1 inch pieces. Cook in a small amount of boiling water until almost done, 5 to 8 minutes. Drain.



EGGPLANT PRESERVE (BEIT-IN-JAAN)



2 1/2 lb. sm. eggplant (Chinese or Italian variety)

2 c. water (to boil eggplant)

2 c. water

4 c. sugar

2 tbsp. lemon juice

2 tbsp. cloves, tied in sm. piece of cheesecloth



Wash and cut the stems of the eggplant. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove eggplant from water and let drain.



Prepare syrup by combining the rest of the ingredients and boil until of syrup consistency, about 15-20 minutes. Add eggplants gently to the syrup and let them stand overnight in syrup.



Remove eggplants from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack eggplant into jars and cover with syrup. Let cool and seal well.







Teriyaki Eggplant

Serves 6



6 medium Chinese eggplants (about 1-1/2 pounds)

12 scallions, trimmed and cut into 1-1/2-inch lengths

2 tablespoons sesame oil

About 16 to 20 ten-inch bamboo skewers, soaked in water for 1 hour



Teriyaki Sauce:

6 tablespoons soy sauce

1/4 cup rice wine or sake

2 tablespoons sugar

1-1/2 tablespoons minced fresh ginger



* Trim the stem ends off the eggplants, halve or quarter lengthwise, depending on thickness, and slice into 2-inch chunks. Thread 2 eggplant pieces and 3 scallion pieces alternately onto each skewer, starting and ending with scallions. Arrange the skewered vegetables on a cookie sheet and brush with the sesame oil.

* Prepare a medium-low fire for grilling, and place the grill 3 to 4 inches from the heat. Arrange the skewered eggplants and scallions on the grill and cook, turning frequently, until well browned. Arrange on a serving platter.

* Meanwhile, combine the Teriyaki Sauce ingredients in a saucepan and heat until boiling. Stir to dissolve the sugar and transfer to a serving bowl.

* Drizzle a little sauce over the skewers, and serve the rest on the side for dipping.



Saucy Chinese Eggplant

Serves 6



2 pounds eggplant, rinsed, trimmed, and cut lengthwise into 陆-inch-thick slices

1 teaspoon salt

1-1/2 tablespoons plus 1 teaspoon sesame oil



Sauce:

1-1/2 cups Chinese Chicken Broth (broth flavored with ginger, scallions and rice wine)

3 tablespoons soy sauce

1-1/2 tablespoons rice wine or sake

1 tablespoon sugar

1 tablespoon Chinese black vinegar or Worcestershire sauce

1 teaspoon sesame oil

1 teaspoon cornstarch



Minced Seasonings:

2 tablespoons minced scallions

1-1/2 tablespoons minced fresh ginger

1-1/2 tablespoons minced garlic

1-1/2 teaspoons hot chili paste

2 tablespoons minced scallion greens



* Arrange the eggplant slices on a cookie sheet lined with paper towels and sprinkle on both sides with the salt. Let sit for 1 hour.

* Preheat the broiler. Brush off the salt from the eggplant, and brush lightly with 1-1/2 tablespoons of the sesame oil on both sides. Place the eggplant about 3 inches from the heat source and broil for about 8 to 10 minutes, or until golden. Turn over and broil for 8 to 10 minutes longer, or until golden on both sides. Let cool slightly, then cut into finger-size pieces about 3 inches long and 1 inch wide.

* Combine the Sauce ingredients and blend well.

* Heat a large flameproof casserole, add the remaining 1 teaspoon oil, and heat until hot. Add the Minced Seasonings and stir-fry for about 15 seconds, until fragrant.

* Add the sauce mixture and heat until boiling. Add the eggplant fingers, cover, and cook over medium heat for about 10 minutes, or until tender.

* Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the minced scallions.



Chinese Eggplant Stir-Fry

Ingredients

1 medium eggplant (to equal 5 cups)

salt and pepper, to taste

2 tablespoons sesame oil

1/2 cup dry-roasted peanuts

1 (14-ounce) can chop suey vegetables (drained)

3 tablespoons diced pimientos (undrained)

1/2 cup hoisin sauce

2 teaspoons chili bean sauce

1 tablespoon creamy peanut butter





Steps

1. Wash eggplant and cut ends off. Quarter lengthwise and cut into half-inch pieces. (Discard any dark green areas.) Season with salt and pepper.

2. Preheat wok on high for 2-3 minutes.

3. Place oil, peanuts and eggplant in wok. (Pan should sizzle.) Stir, cover and saut茅 4 minutes, stirring frequently.

4. Add vegetables and pimientos to eggplant and saut茅 2 minutes, stirring frequently.

5. Place in 2-cup measuring cup: hoisin sauce, chili bean sauce and peanut butter. Stir together and add to eggplant. Saut茅 2 minutes. Serve.

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Ingredients:

1 teaspoon dried shrimp

2 tablespoons sherry

6 small Chinese mushrooms

2 fresh green hot peppers

1 green bell pepper or sweet red pepper

2 cloves garlic

***SEASONING SAUCE:***

1 1/2 teaspoon hot sauce

1/2 tablespoon dark soy sauce

1/2 tablespoon light soy sauce

1 tablespoon red wine vinegar

1 teaspoon sugar

1 tablespoon tomato sauce

1 tablespoon tomato paste

2 tablespoons sherry (in which the dried shrimp was soaking)

****

1 medium eggplant (1-1 1/4 lb.)

****

2 teaspoons salt

3 tablespoons oil or chicken fat

1/2 cup stock (combine chicken and mushroom)

Turn this recipe into a puzzle! [click]



Directions:



PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry. Rinse mushroom, cover with warm water, and soak for 30-60 minutes or until soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried shrimp was soaked. Trim off ends of eggplant and discard. Cut the eggplant into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant slices well. Mince dried shrimp.



COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or until oil is very hot but not smoking. Add eggplant cubes; stir and press lightly to aid browning. Cook over a medium flame until lightly browned, about 5 minutes. Add drained and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over medium flame, stir-frying about 3-5 minutes, or until juices have thickened. Empty contents of wok into a serving dish. Serve hot, warm or cold.



TIMING: This recipe can be kept warm if necessary, uncovered, in a preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an excellent appetizer served cold or hot. It will keep, if refrigerated, for 5 days.



SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.



TIPS: During the last minute of cooking, add 3/4 cup cooked and cooled white rice to the mixture. The bland rice absorbs some of the spicy sauce, which results in quite a pleasing combination. To make the recipe spicier or less spicy, increase or decrease the hot sauce or the hot peppers accordingly. The purpose of salting the eggplant (or the zucchini) is to remove any bitter taste and to draw out excess moisture; the weighing down further aids the dehydration and minimized the amount of oil that is needed in the sauteing process.



When doubling this recipe, use a high flame throughout the entire cooking process. Increase fat to 5 tablespoons and stock to 3/4 cup. This recipe goes very well with various roasted or barbecued cuts of meat, such as roast leg of lamb.