{"id":457,"date":"2020-10-21T19:06:58","date_gmt":"2020-10-21T23:06:58","guid":{"rendered":"https:\/\/chowathome.mynetgear.com\/?p=457"},"modified":"2020-10-21T21:39:58","modified_gmt":"2020-10-22T01:39:58","slug":"braised-eggplant","status":"publish","type":"post","link":"https:\/\/chowathome.mynetgear.com\/index.php\/2020\/10\/21\/braised-eggplant\/","title":{"rendered":"Braised Eggplant \u7d05\u71d2\u8304\u5b50"},"content":{"rendered":"

Did you grow up hating eggplant? \u00a0I did, well, hate is a strong word. \u00a0I was very adversed to it. \u00a0As a child in a very strict Chinese household, we were taught not to be picky eaters, a.k.a, eat everything. \u00a0So I learned to eat the meat from the eggplant dish, or quickly swallow if it landed in my bowl. \u00a0Well, I\u2019m \u00a0a new me, and now I like it. \u00a0It\u2019s a good day if I manage to find fresh, shiny, unbruised long Chinese eggplants at the Asian grocers. \u00a0 This recipe is more Shanghainese than Cantonese, but it\u2019s delicious no matter which -nese it\u2019s from. \u00a0Better yet, it\u2019s super quick to make. \u00a0\u00a0if you can\u2019t find the long Chinese eggplant, the large Globe eggplants will work too.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Braised Eggplant<\/h2>\n
<\/div>\n
Savory, with a little bit of sweetness, there is no eggplant funk, at all. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Chinese<\/span><\/div><\/div>\n
Servings: <\/span>1<\/span> Dish<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 1<\/span> long Chinese eggplant<\/span><\/li>
  • 1<\/span> medium bowl<\/span> water<\/span><\/li>
  • 1<\/span> tbsp<\/span> white vinegar <\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • 1<\/span> inch<\/span> ginger<\/span><\/li>
  • 3<\/span> cloves<\/span> minced garlic<\/span><\/li>
  • 1<\/span> stalk<\/span> chopped green onion<\/span> save the green for garnish<\/span><\/li>
  • 50<\/span> g<\/span> pork cut into thin strips<\/span> optional<\/span><\/li><\/ul><\/div>

    Sauce<\/h4>
    • 1<\/span> tbsp<\/span> cornstarch<\/span><\/li>
    • 1<\/span> tbsp<\/span> light soy sauce<\/span><\/li>
    • 1<\/span> tbsp<\/span> water<\/span><\/li>
    • \u00bd<\/span> tbsp<\/span> dark soy sauce<\/span><\/li>
    • 2<\/span> tsp<\/span> sugar<\/span><\/li>
    • 1<\/span> tsp<\/span> cornstarch<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Cut eggplant into large bite sizes, soak in water w 1 tsp salt and 1 tbsp vinegar. There should be enough water to cover all the eggplants. Soak for 10 minutes. <\/span><\/div><\/li>
      • Pat dry the eggplants, do not wash off the salt and vinegar, you won\u2019t taste the vinegar. <\/span><\/div><\/li>
      • Coat the eggplant w 1 tbsp cornstarch. This is optional, but it will let you brown the eggplant without using an excess amount of oil. <\/span><\/div><\/li>
      • Heat a large pan, put a generous amount of oil (~2T), lay the eggplant flat in the pan, let cook until it\u2019s slightly golden, flip and cook the other side until it\u2019s golden. Set aside.<\/span><\/div><\/li>
      • Combine the Sauce ingredients into a small bowl, mix well. <\/span><\/div><\/li>
      • Heat the pan, add 1 tsp oil and add minced ginger, minced garlic and the whites of the chopped green onion, stir fry until fragrant. <\/span><\/div><\/li>
      • Optionally, you can add some strips of pork meat, at this time. Stir-fry until the meat is browned. <\/span><\/div><\/li>
      • Add the eggplant, and pour in the sauce, quickly stir-fry until the eggplants are coated, and the sauce thickens. <\/span><\/div><\/li>
      • Garnish and serve. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        Did you grow up hating eggplant? \u00a0I did, well, hate is a strong word. \u00a0I was very adversed to it. \u00a0As a child in a very strict Chinese household, we were taught not to be picky eaters, a.k.a, eat everything. \u00a0So I learned to eat the meat from the eggplant […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[131,103],"tags":[],"_links":{"self":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/posts\/457"}],"collection":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/comments?post=457"}],"version-history":[{"count":0,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/posts\/457\/revisions"}],"wp:attachment":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/media?parent=457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/categories?post=457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/tags?post=457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}