Chinese-style eggplants in batter
Description
If you've ever been to a Chinese restaurant, you've probably tried Chinese-style battered eggplant. I'm not sure whether Chinese people actually cook this dish themselves, but it's regularly served in Chinese restaurants. Actually, there's nothing exotic about the ingredients needed to make this dish, yet the taste is truly unique. If you want to surprise your family, or simply don't know what to do with your eggplants, this Chinese-style battered eggplant recipe will come in handy. Good luck! ;)
Instructions
- 1
Step 1
1. Cut all the vegetables, at least eggplants, carrots, and zucchini, into julienne strips.
- 2
Step 2
2. For the batter, lightly beat the egg white and add a little starch. The batter should not be too thin or too thick.
- 3
Step 3
3. Add a few drops of soy sauce to the batter and pour the prepared mixture over the eggplants. Mix well to completely coat the eggplants.
- 4
Step 4
4. Pour half or even two-thirds of a cup of oil into a preheated skillet. Fry the carrots for half a minute in the hot oil, then set aside. Next, sauté the zucchini and cabbage the same way.
- 5
Step 5
5. Separately, fry the eggplants for about half a minute, starting when the batter begins to turn golden. I recommend frying in small batches, as this will ensure the eggplants cook more evenly.
- 6
Step 6
6. Reduce the heat to medium, add a spoonful of sugar, vinegar, soy sauce, all the fried vegetables, and onion to the pan. Stir-fry vigorously for 20 seconds. Turn off the heat. Squeeze in a few garlic cloves. The dish is ready to serve! It's very important not to overcook the eggplants in the sauce, otherwise they won't be as crispy as desired.