Braised Eggplant-红烧茄子

Braised eggplant is a common dish in China, translated in Chinese as hong shao qiezi (红烧茄子). I really love this savory dish, a Chinese friend who used to help me to look after my daughter introduced me this dish. We called her Ayi (Aunt in Chinese) she is very nice and I learned from her how to cook a lot of Chinese food. She is like a mother figure to me; she taught me many things food, culture, and traditions.

Like any other dish, braised eggplant has some variations in cooking. Different regions have their own styles in preparation of this dish. If you are a vegetarian this is a perfect dish can be added to your diet. This is an easy approach recipe of braised eggplant. Love the savory, delicious hongshao qiezi.

 Ingredients:

3 pieces Chinese eggplant, washed and cut, quartered lengthwise

Vegetable oil

½ cup chopped green bell pepper

½ cup red bell pepper

2 cloves garlic, minced

½ tsp. grated ginger

1 stalk green onion, chopped

3 Tbsp. soy sauce

2 Tbsp. rice vinegar

1 Tbsp. brown sugar

½ tsp. chili powder

1 tsp. cornstarch

¼ cup cold water

Procedure:

1. Heat enough oil in a wok, to fry the eggplant.

2. Fry the eggplant until it gets soft and browned. Set aside.

3. Heat 2 tablespoons of oil in a wok, fry the green and red bell peppers then, sauté garlic and ginger until fragrant.

4. Add the fried eggplant and season it with soy sauce, vinegar, sugar and chili powder. Keep stirring over high heat.

5. Dissolve cornstarch in water, pour into the mixture to thicken the sauce.

6. Sprinkle the green onion, stir and off the heat.

7. Place on a serving plate and serve.