Chinese Eggplants with cubanelle peppers in chili garlic sauce
Chinese-style home-made eggplant, eggplants with cubanelle peppers in chili garlic sauce.
Servings: 4
Calories: 200kcal
Ingredients
- 500 g eggplants
- 2 cubanelle peppers
- 2 tbsp chili garlic sauce
- moderate oil and salt
- 2 tbsp ground green onions
- 2 slices of ginger
- 3 cloves garlic
- 2 tbsp light soy sauce
- moderate water starch
Instructions
- Cut the eggplant into strips of finger thickness, sprinkle with a little salt, mix well and marinate for 10 minutes. Marinate the eggplant with salt, so that the eggplant will not absorb too much oil when cooking, and it will not be greasy when eaten.
- Cut the cubanelle peppers into long strips and mince the garlic.
- Add oil, chopped green onions and minced ginger to the pan until fragrant. Drain the marinated eggplants, then pour into the pan and fry until it becomes soft.
- Add 2 tablespoons of chili garlic sauce and stir-fry evenly.
- Pour a little water, light soy sauce and simmer for 3 minutes.
- Add cubanelle pepper strips and an appropriate amount of water starch, heat until the soup becomes thick, sprinkle with minced garlic, stir-fry evenly.
Notes
Eggplant strips are marinated in advance with a little salt, so that the eggplant does not absorb too much oil when cooking, and it is not greasy when eaten. Add a little water and stew to make the eggplant soft and waxy.