Best 2 Hunan Eggplant Recipes
**Hunan Eggplant: A Symphony of Flavors and Textures**
Hunan eggplant, a classic dish from the Hunan province of China, tantalizes taste buds with its vibrant flavors and captivating textures. This delectable dish showcases tender eggplant, expertly stir-fried until it achieves a harmonious balance between softness and a slight crunch. The eggplant is enveloped in a captivating sauce, a symphony of sweet, sour, spicy, and savory notes that dance on the palate. Hunan eggplant is a culinary masterpiece that embodies the essence of Hunan cuisine, a testament to the region's rich culinary heritage.
This article presents a collection of Hunan eggplant recipes, each offering a unique interpretation of this beloved dish. From the classic Hunan eggplant with its bold flavors to variations that incorporate additional vegetables, meats, and even seafood, these recipes cater to diverse preferences and dietary choices. Whether you're a seasoned cook looking to expand your culinary repertoire or a novice seeking an exciting new dish to impress your family and friends, this article has something for everyone.
EGGPLANT HUNAN STYLE
This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section.
Provided by Leslie in Texas
Categories Vegetable
Time 29m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
- Add eggplant and stir-fry until soft, about 3 minutes.
- Remove, using slotted spoon; set aside.
- Add remaining peanut oil to skillet and warm over medium heat.
- Add garlic, chili paste and ginger and cook 15 seconds.
- Add stock, soy sauce and sugar and bring to boil.
- Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
- Stir in green onion and sesame oil.
- Serve hot, removing eggplant with slotted spoon.
HUNAN EGGPLANT
Insipid eggplant dishes are now a thing of the past! It doesn't look very pretty but the taste more than makes up for it. The most important flavoring ingredient is the chili bean paste so choose a good one that is made with fermented fava beans or a combination with fermented soy beans. The dried shrimp add a lot of flavor but feel free to omit it for a vegetarian version. We made so much that my timing is a guesstimate, please be kind with me!! :)
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the dried shrimp in a few tablespoons of hot water for about 5 minutes; drain, rinse, then mince the shrimp.
- Cut the eggplant into chunks on the bias.
- Cut at an angle, then rotate the eggplant a half turn, then cut on the bias again, repeat.
- Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
- Add the chopped zha cai and minced dried shrimp, cook for a minute or two in the hot oil.
- Add the chili paste, green onions, minced ginger, and minced garlic and cook until the mixture is fragrant, about 1 minute.
- Add the eggplant and stir to coat the pieces in the chili mixture, cook for a minute.
- Add the soy sauce, sugar, white pepper, and about a 1/4 cup of water.
- Cover and steam until eggplant are tender but not mushy.
- Stir occasionally, don't be too rough or you'll smash the eggplant.
- Season to taste with more soy sauce or salt.
- Garnish with sliced green onions (green part only; serve with brown or white rice.
Tips:
- Choose the right eggplant: Look for eggplants that are firm, smooth, and free of blemishes. Avoid eggplants that are too large or have a lot of seeds.
- Cut the eggplant properly: Cut the eggplant into uniform pieces so that they cook evenly. If you are using a large eggplant, you may need to cut it into quarters or smaller pieces.
- Soak the eggplant in salted water: This will help to remove the bitterness from the eggplant. Soak the eggplant in salted water for at least 30 minutes before cooking.
- Don't overcrowd the pan: When you are cooking the eggplant, don't overcrowd the pan. This will prevent the eggplant from cooking evenly and will make it more likely to stick to the pan.
- Use a well-seasoned wok: A well-seasoned wok will help to prevent the eggplant from sticking. If you don't have a well-seasoned wok, you can season it by heating it over high heat and then adding a small amount of oil. Swirl the oil around the wok until it is evenly coated.
- Cook the eggplant until it is tender: Cook the eggplant until it is tender, but not mushy. This will usually take about 5-7 minutes.
- Add the sauce: Once the eggplant is cooked, add the sauce and stir to coat. Cook for an additional 1-2 minutes, or until the sauce is heated through.
- Serve immediately: Hunan eggplant is best served immediately, while it is still hot and crispy.
Conclusion:
Hunan eggplant is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its tender eggplant, flavorful sauce, and crispy texture, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to enjoy eggplant, give Hunan eggplant a try. You won't be disappointed!
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