Hong Shao Que Zi: Authentic Chinese Eggplant Stir-Fry
45 minutes
1068 reads
About Hong Shao Que Zi: Authentic Chinese Eggplant Stir-Fry
Hong Shao Que Zi, a beloved Chinese eggplant dish, is renowned for its rich flavors and vibrant colors. This recipe features tender eggplant, complemented by bell peppers and spring onions, creating a delightful medley of textures and tastes perfect for any meal.The savory sauce, a harmonious blend of soy sauce, vinegar, and sugar, perfectly coats the eggplant and vegetables. This recipe is a fantastic way to enjoy eggplant, even for those who aren't typically fans. The authentic Chinese-style preparation transforms this humble vegetable into a culinary masterpiece.Whether you're a seasoned cook or a kitchen novice, this step-by-step guide makes recreating this dish simple and rewarding. Prepare to impress your family and friends with this flavorful and visually stunning stir-fry!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Eggplant and Peppers
- 2 Eggplant also known as brinjal, large sized, long
- 1 Bell Peppers red
- 1 Bell Peppers yellow
- 1 Bell Peppers capsicum may also be used, green
Aromatics and Seasoning
- 1 Spring Onion chopped, medium sized, separate white and green parts
- 1 tbsp Ginger finely minced
- 3 tbsp Coriander cilantro, chopped
- 1 tsp Soy Sauce
- 1 tsp Rice Vinegar
- 1 tsp Sugar
- 1/2 tsp Salt or to taste
- 2 Chilies broken into smaller pieces, dried, red
- 2 Chili green, roughly chopped
- 1 tsp Sesame Seeds
Cooking Oil
- 3 tbsp Vegetable Oil
Instructions
Prepare the Vegetables
- Cut the eggplant into 1/2-inch thick strips. Sprinkle with 1/2 teaspoon salt and let sit for 20 minutes to draw out moisture. Cut the bell peppers into small chunks. Chop the spring onions, separating the white and green parts. Mince the ginger.
Fry the Eggplant
- Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the eggplant and fry until softened and lightly browned, about 5-7 minutes. Remove and set aside.
Stir-fry the Aromatics and Vegetables
- Add the remaining 1 tablespoon of oil to the wok. Add the minced ginger and white parts of the spring onions and stir-fry for 1 minute. Add the bell peppers, green chilies, and dried red chilies and stir-fry for 3 minutes.
Add Sauce and Eggplant
- Stir in the soy sauce, rice vinegar, sugar, and salt. Mix well. Add the fried eggplant and stir gently to combine. Cook until the sauce slightly thickens, about 1-2 minutes. Do not overcook.
Finish and Serve
- Remove from heat. Stir in the sesame seeds and the green parts of the spring onions and chopped cilantro. Serve hot.
Recipe Notes
Expert Tips for the Best Hong Shao Que Zi
- For extra flavor, marinate the eggplant in soy sauce for 30 minutes before frying.
- Adjust the amount of chilies to control the spiciness level.
- If your eggplant is releasing too much moisture, pat it dry with a paper towel before frying.
- Serve this dish over rice for a complete and satisfying meal.
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Recipe Nutrition
Calories: 307kcalCarbohydrates: 10gProtein: 8gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gSodium: 200mgFiber: 2gSugar: 6g
Saba Shaikh
Articles: 176
4 Comments
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Looks so incredible! Thank you for sharing.
I’m excited to try this recipe!
This looks delightful! Thanks for the recipe.
Looks incredible! Thanks for the details.