Fried Eggplant with Ginger Soy Sauce
Fried Eggplant with Ginger Soy Sauce

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, fried eggplant with ginger soy sauce. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Fried Eggplant with Ginger Soy Sauce is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Fried Eggplant with Ginger Soy Sauce is something which I’ve loved my whole life.

Add reserved soy sauce mixture to skillet; stir to coat eggplant. Remove from heat; transfer mixture to a serving dish. Sprinkle with cilantro and Fresno chile.

To get started with this particular recipe, we must prepare a few ingredients. You can have fried eggplant with ginger soy sauce using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fried Eggplant with Ginger Soy Sauce:
  1. Get 1 American eggplant, or 5 Japanese eggplants
  2. Get 5 table spoon Vegetable oil
  3. Make ready 4/5 cup Japanese dashi (broth)
  4. Prepare 1 table spoon grated ginger
  5. Prepare 1/5 cup rice vinegar
  6. Make ready 1 1/2 tablespoon sugar
  7. Take 1 1/2 tablespoon soy sauce
  8. Get 1 tablespoon mirin
  9. Get 0.2 oz bonito flakes

Chinese Szechuan Stir-Fried Eggplant in a Spicy Garlic Sauce is seriously the most amazing side dish to go along with white rice ever. The eggplant is sweet, tender, and so flavorful cooked in a soy sauce oil that is flavored with ginger, garlic, and red Thai peppers. Trim the ends off the eggplants. Then slice in half lengthwise and cut the halves into ¼ inch (¾ cm) thick slices.

Instructions to make Fried Eggplant with Ginger Soy Sauce:
    1. Cut off the stem of the eggplant, and slice it length wise into pieces that are approximately 2 inch by half inch by half inch.
    1. Fry the eggplant slices in 338 F oil.
    1. Bring the rest of the ingredients (except for bonito flakes) to a boil and put the eggplant slices inside. Cook for 2-3 min.
  4. Serve with bonito flakes sprinkled on top.

Combine the vinegar, soy, Sriracha, sesame oil and sesame seeds in a bowl. Heat the oil in a large wok or skillet over medium-high heat. Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat The result is divine: As the sticky red sauce. Sweet fried garlic mingles with soy sauce and ginger in the sauce for this wok-seared eggplant. Steaming the eggplant, as opposed to deep-frying it, lightens the dish, which is adapted from a.

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