Cut the eggplants into fairly thick “straws” (about 1 cm) in thickness.
Place in a container and sprinkle with salt so that the eggplants release juice and lose excess bitterness. (Everyone decides for themselves whether to remove the skin or leave it on).
After the eggplants have stood for half an hour, we wash them, squeeze them out, place them on a towel and try to remove excess moisture using napkins and towels. Sprinkle the pieces with starch. stirring, you can do this directly on the towel.
Pour vegetable oil into a deep frying pan and, when it warms up, add the eggplants there. Stir frequently, as the starch may cause the pieces to burn. When the vegetables become golden brown, remove them from the pan and place them in another container. In a dry frying pan, hold the pepper, cut into large strips, for just a couple of minutes, and then place it on the eggplant.
Now it's time for the sauce. Pour about a glass of hot water into the saucepan where the aromatic pieces of eggplant and pepper are simmering, then soy sauce, vinegar (or wine), sugar, ginger. Bring to a boil, stirring and wait just a couple of minutes, then remove from heat and pour finely chopped garlic into the sauce. The starch sauce becomes thick and transparent, similar to jelly. We taste it: if necessary, add some salt or sugar, but most likely everything will be fine. The pepper remains half-baked. it shouldn't get tired and turn into stew!
This dish can be consumed both hot and cold.
Bon appetit, Anka! Have you prepared for the holiday? :)
Interesting. What causes the mass to thicken in your version? The Chinese definitely do it with starch. And one more subtlety: corn is not suitable!
Ate this in China. Awesome. I'll try to do it myself today.
Pavel, it’s faster and cheaper to do it yourself, and you don’t have to go anywhere :) bon appetit!
But I got a sauce, but it’s not transparent, it’s kind of cloudy, but the taste is just special. Just like in China.
Leo, you apparently undercooked it a little. The starch becomes transparent when brought to a boil. The main thing is delicious :)
What a great guy you are! You can see from the photos that it turned out beautifully. Unfortunately, mine didn’t turn out so beautifully, but it was delicious))) Thanks for the recipe.
ASoba, thank you very much for sharing your experience! It means a lot to me when people cook according to this recipe and then tell me that it turned out delicious!
And I just love this recipe! I cook very often! Today I made the same dish in a new way! We cut the onion, eggplant, pepper, green beans and meat, cover everything with a little sugar, add soy sauce and starch, mix it and let it brew in the refrigerator until the morning, then fry it in the deep fryer!
and when I started frying the eggplants (before that, I seemed to have done everything according to the recipe) - they began to stick together rigidly into groups ;( how, what?!
Maybe there were a lot of eggplants in the pan? They need to be mixed, separating them from each other - the starch really strives to “unite” them, we don’t allow more than three to gather :) we mix with a spoon, we separate the instigators! :)
And the Chinese have this dish with the addition of potatoes, and call it “Triple Freshness.” Very tasty.
And the Chinese have a LOT of different dishes :)
It turned out very tasty! Thanks for the recipe. Next time I'll try it with potatoes.
It’s delicious, but you need to add Chinese seasoning “malasian” to this dish. I worked in China, I know.
I believe :) it will be more authentic. But if you don’t want to add monosodium glutamate, it turns out very tasty without malasyan!
Unfortunately, my eggplants turned out undercooked, although I followed the recipe. I had to add water and put it out
I cooked chicken fillet in sweet and sour sauce. Everyone liked it. Maybe it will be useful to someone. Here is the recipe: chicken fillet 500g, starch 15g, sugar 5g, soy sauce 50ml, vegetable oil 40ml, carrots 100g, sweet pepper 1 pc. We cut the fillet into cubes. Mix soy sauce, sugar and starch and pour it all over the chicken fillet, mix (leave to marinate). Then cut the sweet pepper into cubes, and the peeled carrots into circles (the smaller the carrots, the better). Fry the peppers and carrots in a hot frying pan with the addition of vegetable oil. Fry the vegetables for 3-5 minutes over high heat, stirring occasionally (put them in a separate container). Next, just as quickly fry the chicken fillet in a very hot frying pan along with the sauce until golden brown (no more than 10 minutes). When the fillet is cooked, add vegetables to it, stir and warm up a little.
Thanks for the recipe, very tasty and quick to prepare!!
Chinese vegetable recipe
I offer a recipe for cooking vegetables in Chinese. The basis is the Chinese dish “Stir Fry”. All ingredients are quickly fried and then simmered for several minutes in a flavorful sauce. The vegetables turn out crispy and juicy.
Ingredients:
- green beans - 400 g;
- champignons - 300 g;
- sweet pepper - 1 pc.;
- onion - 1 pc.;
- fresh ginger - 3 cm;
- garlic - 3 cloves;
- vegetable oil - 2-3 tbsp. l.
For the sauce:
- soy sauce - 7 tbsp. l.;
- apple cider vinegar - 3 tbsp. l.;
- starch - 2 tbsp. l.;
- sugar - 1 tbsp. l.
Cooking steps:
Place green beans in boiling water and boil for 4-5 minutes. The beans should become softer, but not overcooked. Then fry the beans over medium heat in heated vegetable oil for 2-3 minutes.
Add champignons, cut into slices, to the beans and fry for 1-2 minutes.
Grind the ginger.
Chop the garlic coarsely.
Cut the pepper into strips, the onion into half rings. Add ginger, garlic, pepper and onion to the pan. Fry for 1-2 minutes.
Prepare a sauce from soy sauce, apple cider vinegar, sugar and starch, add it to the vegetables. Simmer for 3-5 minutes.
The recipe for this dish is very simple, the dish is prepared quickly, and the Chinese vegetables turn out very tasty! The main thing is not to overcook them so that the vegetables turn out crispy.
Bon appetit!
STEP-BY-STEP COOKING RECIPE
You can serve these vegetables with fried Chinese rice. Take 1 cup of long grain rice, pour 1.5 cups of boiling salted water, cook covered for exactly 12 minutes: 3 minutes. over high heat, 7 minutes. on medium, 2 min. on a small one. Then for another 12 minutes. place the rice under your pillow. The very fluffy rice cooked in this way can be fried in a wok in oil with chopped garlic, ginger and green onions (the white part). When the rice is very hot, pour in the lightly beaten egg, stirring constantly, and fry until pieces of omelette form in the rice. Serve immediately. It is very convenient to use yesterday's rice in this dish.
Vegetables in Chinese
Chinese Style Vegetables is a quick, easy, portioned recipe. Equally suitable as a main dish for vegetarians or as a side dish with meat for others.
For the recipe you will need:
- carrots - 1 pc.
- sweet pepper - 1 pc.
- green beans - 200g
- mushrooms (champignons or oyster mushrooms) – 200g
- garlic - 1 clove
- ginger - a piece about 2 cm
- soy sauce - to taste
- sesame oil - about 1 tsp.
- vegetable oil - 2 tbsp.
ARTICLES ON THE TOPIC:
- Stir-fry: Principles of proper preparation and recipes with photos
- Chinese squid - recipes with photos step by step
- Rice noodles with meat and vegetables - culinary recipe
Recipe:
Prepare vegetables. Cut the pepper in half, remove the partitions and seeds, wash and cut into thin strips.
Wash the carrots and cut into thin strips.
Wipe the champignons with a napkin (rinse if necessary), and remove the skin from the caps. Cut the mushrooms into thin slices. Trim the ends of the bean pods and cut the pods into small pieces.
Heat vegetable oil in a frying pan with a thick bottom. Add finely chopped garlic and ginger, fry until golden brown.
Add carrots to the pan and fry over high heat, shaking the pan occasionally, for about 30 seconds. Add peppers, green beans and mushrooms. Fry, stirring, over high heat for 2 minutes. Add sesame oil. Season the vegetables with soy sauce to taste, mix and serve.
detailed instructions
Step No. 1. Let's process the chicken meat. We separate it from the bones. Cut into medium pieces. Transfer to a bowl. Add sauce and crushed garlic in the required quantity. Place the bowl with the contents on the middle shelf of the refrigerator. After 20 minutes we take it out.
Step No. 2. Let's make the noodles. As soon as the water in the pan starts to boil, add it. Salt. We time it for 5-7 minutes. Transfer the noodles to a colander. Rinse with cold water. Let the excess liquid drain.
Step No. 3. Heat the frying pan. We put chicken pieces into it. Fry using oil.
Step No. 4. Rinse with tap water and peel the carrots and peppers. We grind them.
Step No. 5. When the chicken meat in the frying pan turns white, add vegetables to it. Fans of spicy dishes can also add a pod of chili pepper.
Step No. 6. Close the pan with a lid. Simmer the dish for 15 minutes.
Step No. 7. All that remains is to lay out the rice noodles and pour soy sauce over the ingredients. Simmer for another 10 minutes, setting the heat to low.
Step No. 8. Place the finished dish (chicken, noodles and vegetables in Chinese) on plates. There are different recipes. Instead of chicken, you can use beef, fish and lean parts of pork. The choice is yours.
Vegetables in sweet and sour sauce
Vegetables in sweet and sour sauce are an oriental-style appetizer. It has such a rich aroma that it overpowers the smells of other dishes on the table. The taste is also bright, reminiscent of Korean salads, but more tender due to the frying of the eggplants, sprinkled with starch. Vegetables in sweet and sour sauce are equally tasty hot or cold - with meat, rice, noodles.
Ingredients for “Vegetables in sweet and sour sauce”:
- Eggplant - 2 pcs.
- Zucchini - 1 piece
- Carrots - 1 pc.
- Bell pepper - 2 pcs.
- Ginger - 1 tbsp. l.
- Honey - 2 tbsp. l.
- Potato starch - 2 tbsp. l.
- Salt - 1 tsp.
- Soy sauce - 4 tbsp. l.
- Vinegar - 2 tbsp. l.
- Garlic - 2 teeth.
- Vegetable oil – 50 ml
Cooking time: 40 minutes
Number of servings: 4
Recipe for “Vegetables in sweet and sour sauce”:
Wash the vegetables.
Cut the eggplant into large pieces, add salt and let stand for 10 minutes, then pat dry with a paper towel.
Cut peppers and zucchini into large pieces. Grate the carrots.
Roll each piece of eggplant in starch (shake off excess) and fry in hot vegetable oil on both sides, but not for long, until lightly browned. Remove from the pan with a slotted spoon and place on a paper towel.
In the same oil (add if necessary) and briefly fry the peppers and zucchini cut into pieces, take it out and then fry the grated carrots in the same place.
In a plate, mix soy sauce, honey, vinegar and ginger, add water.
Pour the mixture into a deep frying pan and put on fire. Dip our eggplants, peppers, zucchini and carrots into this sauce. stir and add chopped garlic, bring to a boil and turn off after a minute.
Place vegetables in sweet and sour sauce on a plate and serve.
Try it, it's unusual and delicious!
Bon appetit!!!
Recipe for eggplants with potatoes and sweet peppers
A tasty, filling dish. Some serve it as a full meal or as a hot snack. Try it!
Ingredients:
- Medium sized eggplant
- A couple of cloves of garlic
- Small sweet pepper
- Potatoes (by weight, like blue ones)
- Half a hot pepper
Sauce:
- 120 ml soy sauce (if it is too concentrated, you can dilute it with water 60:60 milliliters)
- Fresh parsley
- Tablespoon cornstarch
- A third of a teaspoon of coriander
- 2 teaspoons sugar
- 2 teaspoons apple cider vinegar
Preparation:
Wash the vegetables. You can clean it if you wish, I don’t do it.
We cut them into 4 parts lengthwise, and then into plates of medium thickness (about a centimeter). Place in a bowl, sprinkle with salt. Stir and set aside for half an hour
Peel the potatoes and cut them into pieces comparable to eggplants. Place in a sieve and rinse well. Then let all the water drain completely
Cut the bell pepper into fairly large cubes. Cut the hot pepper into slices.
At the same time, do not forget that if we leave the seeds in it, the sauce will be spicier.
Mix sugar, vinegar, starch in soy sauce until smooth.
Heat the oil in a frying pan as much as possible. Fry the pepper (sweet, bitter) over high heat, stirring, for 3 minutes. Then put it on a plate with a slotted spoon.
Now fry the potatoes in the same frying pan. If necessary, add more oil. Don't stir too often. During frying, you can turn the potatoes only a couple of times. Fry until cooked and golden brown, without covering with a lid. Then we send it to the peppers
Wash the eggplants and squeeze them out. Fry them after the potatoes in the same oil until cooked
Interesting: Zucchini roll with cheese and garlic in the oven
When they are ready, add all the previously fried vegetables to them. Grate the garlic here and add finely chopped herbs. Sprinkle with coriander
Stir the previously prepared soy-starch sauce. Add it to the vegetables, mix everything well. Warm everything up together for a couple of minutes.
The dish is ready! You can turn off the heat and immediately bring it to the table! Bon appetit!
