Chinese-style eggplants
Description
The recipe won't take much time. I'll tell you more details below. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients. Wash and dry all the vegetables beforehand.
- 2
Step 2
Cut the eggplants into large slices. You can peel them if desired. Cut the peppers and red onion into large slices as well. Slice the chili pepper into rings. Remove the seeds if you prefer a milder dish.
- 3
Step 3
Salt the eggplants, mix, and let stand for 5 minutes so they release some liquid.
- 4
Step 4
Then coat the eggplants in starch. Mix well to ensure the starch is evenly distributed.
- 5
Step 5
Heat vegetable oil in a saucepan. Fry the eggplants in batches until golden and crispy. Transfer the cooked eggplants to paper towels to drain excess oil.
- 6
Step 6
Heat a skillet with vegetable oil over medium heat. Add the peppers, red onion, and chili pepper. Sauté the vegetables for about 3 minutes until they are lightly browned but still crisp.
- 7
Step 7
Then add the eggplants.
- 8
Step 8
For the sauce, mix water with soy sauce, rice vinegar, sugar, and garlic pressed through a garlic press.
- 9
Step 9
Pour the sauce over the vegetables. Mix well so that all the vegetables are evenly coated.
- 10
Step 10
Heat for about a minute, until the sauce thickens.
- 11
Step 11
At the end, add finely chopped green onion.
- 12
Step 12
Place the Chinese-style eggplants on a plate and sprinkle with fried sesame seeds on top. Enjoy your meal!