Hakka Style Stewed Eggplant (客家红烧茄子)
客家红烧茄子 (Hakka Style Stewed Eggplant) is a classic dish in Hakka cuisine, known for its savory and slightly sweet flavor. This dish is a perfect combination of tender eggplant and a rich, flavorful sauce.
Ingredients
- 2 large eggplants, cut into chunks
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 cup vegetable broth
- 2 tablespoons vegetable oil
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the garlic, ginger, and green onions. Sauté for 2-3 minutes until fragrant.
- Add the eggplant chunks and stir-fry for 5 minutes.
- In a small bowl, mix together the soy sauce, sugar, rice vinegar, and vegetable broth. Pour the mixture over the eggplant.
- Cover and simmer for 15-20 minutes until the eggplant is tender.
- Adjust the seasoning with salt if needed.
- Garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Large pan Cutting board Knife Measuring spoons Measuring cup Spatula
Tools
Cooking pot Cooking spoon Cooking lid
Serving suggestions
Serve the Hakka Style Stewed Eggplant with steamed rice for a satisfying meal.
Tips & tricks
For a spicier kick, add some chili sauce or red pepper flakes to the sauce mixture.
Cost
$8