Sweet & Sour Chinese Eggplants (鱼香茄子 – yú xiāng qîe zi)

When I was younger and lived in Indonesia, eggplant wasn’t my favorite vegetable. I thought it was bitter and it has a funny taste. But after living in China, and now Germany, I learned how to cook eggplant, and realize the key for having a tasty eggplant dish is the sauce. I think it is important to have a good ratio of the mixed sauce, so if you only want to cook less amount of eggplant, you can reduce the ratio of the sauce. For vegetarian, you can skip the meat and straight to the eggplants! Hope you like it! =)

Serve: 4

Total Time: 40 minutes


INGREDIENTS

4-5 Chinese eggplants. Normal eggplants work too. Cut into long chunks, about 2-3 cm.

200-300 g        Minced meat. Pork would be the original, but you can also use beef or chicken, or mixed.

6                      Garlic, minced

1-2 cm             Ginger, minced

4-5                   Chinese dried chilies, chopped

2                      Spring Onion, chopped

Enough vegetable oil to deep fry

Sauce Mix

3 tbsp              Soy Sauce

3 tbsp              Sugar

1 ½ tbsp          Chinkiang Vinegar (Chinese black vinegar)

1 ½ tbsp          Shaoxing Wine

1 tsp                Sesame Oil


DIRECTION

  • Heat up about half a little of vegetable oil in a wok/pan in medium-high. Deep fry all eggplant chunks for about 4-5 minutes until it’s slightly soften and brown.
  • While waiting, prepare the mixed sauce.
  • Take out the eggplants and place them on top of kitchen paper, so the oil will be absorb.
  • Put some of vegetable oil aside (be careful it’s hot) and leave about 4-5 spoons.
  • Through in minced meat, stir until it’s cooked. Throw in minced garlic, ginger, spring onion, and chilies.

  • Add in the mixed sauce, stir. Throw in the eggplants.

  • Stir for about 3-4 minutes. Ready to serve.

Author: Dewi

Hello there! If you are stopping by this page, you are probably searching for easy Asian home-cook meal inspirations that are uncomplicated, quick, budget-friendly, and still tasty and delishhh….. That’s what I am going to share in this blog. I am not a chef, I cook because I love it and I enjoy it. To give you a little background of who I am…. My name is Dewi, a self-made home-cook who enjoys filling her kitchen in with tasty and delicious of Asian food. I was born and grew up in Jakarta, Indonesia where I have never learned how to cook (except frying an egg or two, add soy sauce, and eat it with rice) and never thought I would have to cook ever in my life. Because my mom, who was (still is) the “family chef” had never encouraged the children to be involved in the kitchen. So, my passion for food and cooking came later on when I went abroad. In 2006, I moved to Beijing, China where I lived for a good 9 years. I occasionally cooked as I preferred to eat out or to order in, for a simple reason, it’s convenient and affordable (back then). My cooking journey became more apparent in 2015 when I decided to move to Germany. Eating out, especially for Asian food is expensive and not authentic. The selection of Asian restaurants is limited and because of the high price, it would mean that I would have to burn a hole in my pocket if I want to do it often. So now that I have a small family (my husband, my son, and I), I cook not only for myself but also for them. I like to try new things like occasional baking or non-Asian food. For that being said, I want to share my cooking journey with you and hope that you can find new food inspirations that you can do yourself at home, either for yourself or your family, it doesn’t have to be complicated. Happy cooking! =) Xoxo Dewi

One thought

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.