Spicy Garlic Eggplant. Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi) Steaming eggplant, as opposed to deep-frying it, lightens this fragrant stir-fry adapted from a recipe in Grace Young and Alan Richardson's The. This is a quick and easy Chinese Eggplant recipe with a spicy garlic sauce that's so addictive. Plus, the eggplant pieces are so tender, they almost melt in your mouth.
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. This eggplant with spicy garlic sauce was one of the few dishes I prepared for the blog before I left Cali. You can have Spicy Garlic Eggplant using 3 ingredients and 1 steps. Here is how you cook that.
Ingredients of Spicy Garlic Eggplant
- It’s 1 of eggplant.
- It’s of Celery.
- Prepare of Eggplant chilli sauce.
It's a quick and easy stir-fry but packs big, bold flavors. Garlic, ginger, soy sauce, vinegar, scallion, sugar, and chili peppers create a rich sauce that coats the eggplant, which cooks up in minutes. I don't cook regularly with eggplant, but I have been reconsidering this lately because it's such a versatile ingredient. These spicy garlic eggplant slices are so delicious!
Spicy Garlic Eggplant step by step
- Wash and cut the eggplant into big strips. Remove. Then heat the sauce in a wok then add in eggplant. Mix them well and serve.
Oven roasted to perfection, each bite is bursting with flavor! If I'm eating an eggplant, it just has to be a garlic eggplant! Eggplant without garlic is just not the right eggplant in my book 🙂 This incredible eggplant is not just a garlic eggplant, it's a SPICY garlic eggplant – mmmmmm! It's so hearty, so filling, so yummy, so garlicky. Good base recipe for Szechuan-style garlic eggplant.