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Chinese-style Eggplants in Starch
Instructions
I prepare all the necessary ingredients.
I cut the sweet pepper into not-too-long strips.
I cut the onion into thin half-rings.
I cut the garlic cloves into thin strips. I cut the hot pepper into rings first, then finely chop it.
I heat a little vegetable oil in a skillet, add the pepper, onion, garlic, and hot pepper, stir, and sauté over medium heat until the onion is soft.
For the sauce, I mix 3 tbsp of water, 1 tbsp of tomato paste, the soy sauce, a little salt (if the soy sauce is not salty), and 1 tbsp of potato starch. I stir everything well.
When the vegetables have softened, I pour the prepared sauce into the skillet, stir, and simmer the vegetables for 5–7 minutes.
Without peeling them, I cut the eggplants into strips.
I mix 2 tbsp of water with the egg white, add 1 tbsp of starch, and stir well.
I dip the eggplants into the prepared mixture and place them in a skillet with hot vegetable oil. You need plenty of oil so that the eggplants fry as if deep-fried. I fry them until golden brown.
I add the eggplants to the skillet with the sautéed vegetables, add the dried ground ginger, stir, and simmer for a few minutes so the flavors blend.
Before serving, you can chill the Chinese-style eggplants in the refrigerator, but I like to serve them warm.Bon appetit!
Tips
- 1
THE STARCH-AND-EGG-WHITE BATTER is the highlight of the recipe. It gives a thin, crispy crust like in real Chinese restaurants.
- 2
PLENTY OF OIL – the eggplants should fry "as if deep-fried". Any excess oil will then drain off onto a paper towel before serving.
- 3
DRIED GINGER gives an "oriental" note. Fresh ginger also works (1 tsp grated), but dried has a more concentrated aroma.
- 4
MAKE THE SAUCE SEPARATELY – mix the starch with cold water first, then with the tomato paste and soy sauce. Otherwise the lumps will not break up. A similar trick works in other Asian dishes.
FAQ
Which starch should I choose? +
For the batter, corn or potato starch is best. Potato starch is the classic choice in Russian cooking and gives a fluffier crust. Corn starch is more authentic for Asian dishes and gives a thinner, crispy texture. Rice starch is the most "Chinese" option, with ideal crispness. Avoid modified starch (labelled E1404–E1413) – it works less well in batter. For the "starch and soy sauce" technique (thickening the sauce), any corn or potato starch will do. Experiment: each one has its own character.
What can replace soy sauce? +
Alternatives include: Worcestershire sauce with a pinch of salt (more "spiced", closer to European cooking), fish sauce (an Asian alternative, but with a "fishy" taste), tamari (Japanese, gluten-free), coconut aminos (vegan, slightly sweet), or a homemade sauce (miso paste + water + salt). Soy sauce is the calling card of Chinese cuisine; without it the dish will not be the same. For children (it contains salt) you can use reduced-salt soy sauce. Check the composition: natural soy sauce contains only soybeans, water, salt, and wheat.
How long do the cooked eggplants keep? +
In the refrigerator in a closed container – 2–3 days. The flavor is brighter the next day, as the spices fully "open up". But the crust will no longer be as crispy as freshly cooked. Reheat in a skillet or in the oven at 180 °C for 5–7 minutes (a microwave will "soften" the crust). I do not recommend freezing – after thawing the eggplants become watery and lose their structure. They are best served freshly cooked, within the first 30 minutes after cooking.
What to serve them with? +
The classic Asian serving is with white rice (steamed), or with wheat or rice noodles. As an appetizer – on its own or with beer. With meat – grilled pork, chicken, or lamb. Outdoors, alongside a barbecue – an excellent match. During a fast – as a main dish with a rice side. For a Chinese lunch: these eggplants + kung pao chicken + rice = the perfect set of 3 dishes. For those who like "everything on one plate" – mix it with rice and sauce for an Asian-style stir-fry. With a sweet-and-sour sauce – dip the pieces as a snack.
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