Hong Shao Que Zi: Delicious Chinese Eggplant Stir-Fry
30 minutes
1103 reads
About Hong Shao Que Zi: Delicious Chinese Eggplant Stir-Fry
Hong Shao Que Zi, a cherished Chinese eggplant dish, delivers a vibrant explosion of flavor. This recipe showcases the perfect harmony of tender eggplant, sweet bell peppers, and aromatic spices, creating a visually stunning and incredibly tasty meal.Even if eggplant isn't usually your favorite, this recipe's unique preparation method will change your mind. The eggplant becomes incredibly soft and absorbs the rich sauce beautifully, resulting in an unforgettable culinary experience.Get ready to impress your family and friends with this authentic and easy-to-follow recipe. It's perfect for a weeknight dinner or a special occasion.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
- 2 Eggplant also known as brinjal, large sized, long
- 1 Bell Peppers red
- 1 Bell Peppers yellow
- 1 Bell Peppers green
- 1 Onion finely chopped, from spring onion, white
- 1 Onion chopped, medium sized
- 1/2 cup Coriander also known as coriander, chopped
Aromatics & Spices
- 1 tbsp Ginger finely chopped
- 7 cloves Garlic finely chopped
- 3 Chili green
- 2 Chili dried, red
- 1 tsp Sesame Seeds
Seasonings & Sauces
- 1.5 tsp Salt or to taste
- 1 tsp Sugar
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
Other
- 2 tbsp Cooking Oil vegetable or canola oil
Instructions
Prepare the Eggplant
- Cut the eggplants into 1/2-inch thick strips. Sprinkle with 1/2 teaspoon of salt and let them sit for 20 minutes to draw out moisture.
Prepare the Vegetables
- Cut the bell peppers and white onion into bite-sized pieces. Finely chop the spring onion and cilantro.
Fry the Eggplant
- Heat 2 tablespoons of cooking oil in a wok or large skillet over medium heat. Add the eggplant strips and fry until softened, about 5-7 minutes, ensuring not to overcrowd the pan. Remove and set aside.
Sauté Aromatics
- Leave 1 tablespoon of oil in the wok. Add the ginger and garlic and sauté for 1 minute until fragrant.
Stir-fry Vegetables
- Add the bell peppers, white onion, green chilies, and dried red chilies to the wok. Stir-fry for 3 minutes until slightly softened.
Add Sauce and Eggplant
- Stir in the soy sauce, rice vinegar, sugar, and remaining salt. Add the fried eggplant and toss gently to coat everything in the sauce. Cook for another 2-3 minutes, until the sauce has slightly thickened.
Finish and Serve
- Remove from heat and stir in the sesame seeds. Garnish with chopped spring onion and cilantro. Serve hot.
Recipe Notes
Expert Tips for the Perfect Hong Shao Que Zi
- For extra flavor, marinate the eggplant in soy sauce for 30 minutes before frying.
- Adjust the amount of chili to your preferred spice level. Start with less and add more as needed.
- Don't overcrowd the pan when frying the eggplant. Work in batches if necessary to ensure even cooking.
- Serve immediately for the best texture and flavor. The eggplant can become slightly mushy if left to sit for too long.
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Recipe Nutrition
Calories: 245kcalCarbohydrates: 10gProtein: 8gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 1710mgFiber: 2gSugar: 6g
Saba Shaikh
Articles: 176
5 Comments
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This is so tempting! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.
This looks so good! Appreciate the share.
This is awesome! Can’t wait to cook it.