16 Chinese Eggplant Potato Pepper Recipe Unleash Your Inner Chef!

Published on: Mar 20, 2024

If you're looking for a delicious and flavorful dish to add to your weekly rotation, look no further than this Chinese eggplant potato pepper recipe. This dish is a perfect blend of textures and flavors, combining the tender and creamy eggplant with the hearty and filling potatoes and the zesty kick of peppers. Whether you're a vegetarian or just looking for a meat-free meal option, this recipe is sure to satisfy your taste buds. Plus, it's simple to make and will have your kitchen smelling amazing in no time. Let's dive in and learn how to make this mouth-watering dish.

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Chinese Eggplant With Spicy Szechuan Sauce

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This Chinese-inspired beer can chicken recipe is a must-try for all spice lovers. The chicken is marinated in a spicy Szechuan sauce and then cooked upright on a beer can, infusing it with even more flavor. Serve with some steamed rice and stir-fried veggies for a complete meal that will delight your taste buds.
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If you're a fan of spicy garlic sauce, then you'll love this Chinese eggplant beer can chicken recipe. The chicken is marinated in a flavorful blend of garlic, soy sauce, and chili paste before being cooked on a beer can. The result is a tender and succulent chicken with a kick of heat that will leave you wanting more.
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This unique beer can chicken recipe takes the classic dip to a whole new level. The chicken is cooked on a beer can and then shredded and mixed with a blend of Chinese spices and eggplant. It's perfect for dipping with some crispy pita chips or spreading on some warm bread.
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If you have an air fryer, you have to try this beer can chicken recipe. The chicken is marinated in a spicy blend of Chinese spices and then cooked on a beer can in the air fryer. The result is a juicy and flavorful chicken with a crispy skin that will rival any oven-roasted version.
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This beer can chicken recipe is a popular dish in many Chinese households. The chicken is marinated in a flavorful blend of Chinese spices and then cooked on a beer can. The addition of minced pork adds an extra layer of flavor and texture to this delicious dish.
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Vegans, rejoice! This beer can chicken recipe is completely plant-based and bursting with Chinese flavors. The chicken is made with tofu and marinated in a blend of Chinese spices before being cooked on a beer can. It's a delicious and healthy alternative to traditional beer can chicken.
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This beer can chicken recipe is all about bold flavors. The chicken is marinated in a spicy blend of garlic, chili, and Chinese spices before being cooked on a beer can. The result is a tender and juicy chicken with a deliciously crispy skin that will leave your taste buds dancing.
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This beer can chicken recipe is a classic Chinese dish that has been given a modern twist with the addition of a beer can. The chicken is marinated in a rich garlic sauce and then cooked upright on a beer can, infusing it with all the delicious flavors. Serve with some steamed vegetables and rice for a complete meal.
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This beer can chicken recipe combines the bold flavors of Szechuan pork with the deliciousness of Chinese eggplant. The chicken is cooked on a beer can and then topped with a spicy stir-fry of pork and eggplant. It's a perfect balance of flavors and textures that will leave you wanting more.
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If you like your food with a bit of a tang, then this beer can chicken recipe is for you. The chicken is marinated in a hot and sour sauce and then cooked on a beer can, resulting in a tender and flavorful dish with a kick of heat. Serve with some steamed rice and vegetables for a complete meal.

Ingredients:

For the stir-fry:

- 2 medium Chinese eggplants, cut into bite-size pieces - 2 large potatoes, peeled and cut into bite-size pieces - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 yellow bell pepper, sliced - 1 onion, sliced - 3 cloves of garlic, minced - 1-inch piece of ginger, grated - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon hoisin sauce - 1 teaspoon chili paste - 2 tablespoons vegetable oil - Salt and pepper to taste

For the garnish:

- 2 tablespoons chopped green scallions - 2 tablespoons chopped fresh cilantro - Sesame seeds for sprinkling

Instructions:

1. Prepare the vegetables

Start by prepping all your vegetables. Cut the Chinese eggplants and potatoes into bite-size pieces, and slice the bell peppers and onion. Mince the garlic and grate the ginger.

2. Make the stir-fry sauce

In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and chili paste. Set aside.

3. Cook the vegetables

In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant. Then add the potatoes and cook for 5-6 minutes until slightly softened. Next, add the Chinese eggplants and cook for an additional 5-6 minutes, stirring occasionally. Once the vegetables are almost fully cooked, add the sliced bell peppers and onion. Cook for another 2-3 minutes until the vegetables are tender.

4. Add the stir-fry sauce

Once the vegetables are done cooking, pour the stir-fry sauce over them and stir to coat all the vegetables evenly. Let the sauce cook for 2-3 minutes until slightly thickened.

5. Serve and garnish

Once the sauce is thickened, turn off the heat and transfer the stir-fry to a serving dish. Garnish with chopped scallions and cilantro, and sprinkle with sesame seeds for added flavor and texture. Now your Chinese eggplant potato pepper stir-fry is ready to be served and enjoyed! This dish pairs well with steamed rice or noodles. It's also great as a standalone meal for a light lunch or dinner. Give this recipe a try and impress your family and friends with your culinary skills. Enjoy!
16 chinese eggplant potato pepper recipe Unleash your inner chef!

Chinese Eggplant With Spicy Szechuan Sauce

yield: 4 total time: 45 minutes
4.4 Stars (5 reviews)
View Recipe

Ingredients

  • 1 1/2 pounds Japanese eggplant about 4 x 10 inch eggplants
  • 2 teaspoons salt
  • 1 bowl water
  • 2 tablespoons cornstarch
  • 4 tablespoons peanut oil or wok oil
  • 4 cloves garlic rough chopped
  • 2 teaspoons ginger finely minced
  • 5 dried red chilies
  • 1 teaspoon Szechuan peppercorns or sub regular peppercorns
  • 1/4 cup soy sauce
  • 1 tablespoon garlic chili paste or sub 1 teaspoon chili flakes
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon Chinese cooking wine or mirin
  • 3 tablespoons sugar brown sugar, coconut sugar, maple syrup or alternative
  • 1/2 teaspoon five-spice

Nutrition

  • Calories : 270 calories
  • Carbohydrate : 28 grams
  • Fat : 17 grams
  • Fiber : 6 grams
  • Protein : 3 grams
  • SaturatedFat : 3 grams
  • Sodium : 2080 milligrams
  • Sugar : 13 grams
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