17 Chinese Sticky Aubergine Recipe Discover Culinary Perfection!

Published on: Mar 24, 2024

Chinese sticky aubergine, also known as Chinese sticky eggplant, is a popular dish in Chinese cuisine. It is a delicious and flavorful dish that combines the sweetness of the aubergine with the tanginess of the sauce. This dish is not only easy to make, but it is also a great way to incorporate more vegetables into your diet. In this article, we will explore the steps to make this mouth-watering Chinese sticky aubergine recipe.

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Get ready to take your taste buds on a journey with this flavorful Chinese sticky aubergine recipe. The combination of sweet and savory flavors will have you coming back for more. Tender aubergine is coated in a sticky sauce made from soy sauce, brown sugar, and Chinese five-spice powder, then roasted to perfection. Serve this dish as a main course or as a side dish to your favorite Chinese dishes.
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Ingredients

Aubergine

The star of this dish is the aubergine, also known as eggplant. It is a versatile vegetable that is widely used in many cuisines. When choosing aubergines for this dish, look for ones that are firm and shiny with no bruises or blemishes. The size of the aubergine does not matter, but make sure to cut them into evenly sized pieces for even cooking.

Sticky sauce

The sticky sauce is what gives this dish its unique flavor. It is made from a combination of soy sauce, rice vinegar, brown sugar, and garlic, giving it a perfect balance of salty, sweet, and tangy flavors. You can adjust the amount of sugar and vinegar according to your taste preference.

Other ingredients

To complete this dish, you will also need cornstarch, sesame seeds, and green onions. Cornstarch is used to thicken the sauce, while sesame seeds and green onions are used for garnish and added flavor.

Preparation

Cutting the aubergine

To prepare the aubergine, wash and dry it thoroughly and cut it into bite-sized cubes. You can peel the skin off if you prefer, but the skin adds texture and nutrients to the dish. After cutting, sprinkle some salt on the aubergine and let it sit for a few minutes. This helps to draw out any bitterness from the vegetable.

Making the sauce

To make the sticky sauce, mix soy sauce, rice vinegar, and brown sugar in a small bowl. In a separate bowl, mix cornstarch and water until it forms a smooth paste. This will be used to thicken the sauce later on.

Cooking

Stir-frying the aubergine

In a wok or a large pan, heat some oil over medium-high heat. Add the aubergine cubes and stir-fry for a few minutes until they start to soften. Then, add the garlic and continue to stir-fry until the aubergine is fully cooked and slightly golden.

Adding the sauce

Once the aubergine is cooked, pour the prepared sauce over it and stir to combine. Then, add the cornstarch mixture and continue to stir until the sauce thickens and coats the aubergine cubes evenly.

Serving

Garnish the dish with sesame seeds and sliced green onions before serving. This Chinese sticky aubergine is best enjoyed with a bowl of steamed rice. In conclusion, Chinese sticky aubergine is a delicious and easy-to-make dish that is perfect for incorporating more vegetables into your diet. With its unique combination of flavors and textures, this dish is sure to become a family favorite. So why not give this recipe a try and impress your loved ones with your Chinese cooking skills?
17 chinese sticky aubergine recipe Discover culinary perfection!

Chinese Sticky Aubergine

yield: 4 total time: 50 minutes
4.3 Stars (27 reviews)
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Ingredients

  • 1 aubergine large
  • 1 teaspoon sea salt
  • 3 tablespoons cornstarch
  • 6 tablespoons vegetable oil
  • 2 teaspoons Sichuan peppercorns
  • 2 spring onions chopped
  • 6 garlic cloves minced
  • 1 inch ginger piece, finely chopped
  • 1/2 teaspoon chili flakes
  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon doubanjiang fermented bean chili paste
  • 2 tablespoons sugar
  • 120 milliliters vegetable stock
  • 1 tablespoon cornstarch

Nutrition

  • Calories : 290 calories
  • Carbohydrate : 26 grams
  • Fat : 21 grams
  • Fiber : 5 grams
  • Protein : 3 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 1170 milligrams
  • Sugar : 10 grams
  • TransFat : 0.5 grams
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