Yu Xiang Qie Zi

SERVES 4

INGREDIENTS

  • 0,75 dl soy sauce
  • 2 tbsp. Chinkiang (Chinese black vinegar) or balsamic vinegar
  • 2 tbsp. shaoxing jiu (Chinese rice wine) or dry sherry/portvin
  • 1 tbsp. sugar
  • 1 tsp. crushed red chile flakes
  • 1 tsp. salt
  • 4 medium (Japanese) eggplants, skivad i tjocka stavar
  • 2 tbsp. canola oil eller solrosolja
  • 5-10 hackade vitlöksklyftor
  • 5-10 cm bit ingefära, skalad och hackad
  • 1 tsp. sesame oil
  • 1 knippe skivad salladslök

INSTRUCTIONS

Stir soy sauce, vinegar, rice wine, sugar, chile flakes, and salt in a bowl; set sauce aside. Ångkoka auberginen i bambukorg until eggplant is tender when pierced with a knife, 6–8 minutes. Sätt på ris. Transfer eggplant to a plate. Discard water and dry wok; heat over high. Add canola oil, garlic, and ginger; stir-fry 10 seconds. Add eggplant; stir-fry 20 seconds. Stir in reserved sauce and cook until sauce is thickened, 3–5 minutes. Remove from heat and drizzle with sesame oil; garnish with scallions.
 

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