Absolutely! Let’s dive into the wonderful world of Eggplant Stir-Fried with Pine Nuts! ππ° This recipe is not your everyday eggplant dishβit’s a special treat that will have your taste buds dancing with delight. It’s a perfect blend of spicy, sweet, and savory flavors, all coming together in a symphony of deliciousness. πΆ
Eggplant Stir-Fried with Pine Nuts Recipe
π Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
π₯ Ingredients
| Quantity | Ingredients |
|---|---|
| 1/3 cup | Cornstarch |
| 1 cup | Flour |
| 2 | Eggplants, medium-sized |
| 8 tbsp | Pine Nuts |
| 2 1/2 tbsp | Soy Sauce |
| 1 1/2 tbsp | Sugar |
| 1/4 cup | Chicken Broth |
| 1 | Scallion, thinly sliced |
| 2 cloves | Garlic, minced |
| 1/3 cup | Vegetable Oil |
| 1 tsp | Sesame Oil |
| 1 1/2 tsp | Fresh Ginger, grated |
| 1/2 tsp | Chili Sauce |
π Instructions
-
Prep the Eggplant:
- Combine 1/3 cup of cornstarch with the flour in a resealable plastic bag. Shake well to mix.
- Rinse the eggplants, then drain them. Cut them into bite-sized pieces.
- Toss the eggplant pieces in the cornstarch mixture in batches, ensuring they’re evenly coated. Place them in a large bowl as you go.
-
-
Prepare the Pine Nuts:
- In a wok, heat 1 cup of vegetable oil over high heat until hot but not smoking.
- Using a strainer, carefully add the pine nuts to the hot oil. Fry until golden, then remove them promptly and drain on paper towels.
-
Fry the Eggplant:
- Add another 1 1/2 cups of vegetable oil to the wok and heat it to 375Β°F (190Β°C) using a deep-fry thermometer.
- Fry the coated eggplant in three batches, stirring and turning them until they turn golden brown, which should take about 6 minutes per batch.
- Once golden and crispy, remove the eggplant from the oil and drain them for about 5 minutes in a colander set over a bowl.
-
Prepare the Sauce:
- In a small bowl, stir together the soy sauce, sugar, remaining teaspoon of cornstarch, and chicken broth until the cornstarch is fully dissolved.
-
Stir-Fry:
- Remove the excess oil from the wok, leaving about 1 1/2 teaspoons.
- Heat the wok again over high heat and add the grated ginger, sliced scallions, minced garlic, and chili sauce. Stir-fry for about 30 seconds until fragrant.
-
Combine and Serve:
- Stir the soy sauce mixture once more, then pour it into the wok with the scallion mixture.
- Bring the sauce to a boil, stirring constantly.
- Add in the sesame oil and the previously fried pine nuts.
- Finally, pour this flavorful sauce over the crispy fried eggplant in the serving bowl.
π½οΈ Serving Suggestions
Garnish your Eggplant Stir-Fried with Pine Nuts with some additional sliced scallions or a sprinkle of toasted sesame seeds for extra flavor and texture. This dish pairs wonderfully with steamed white rice or even some noodles on the side. It’s a dish that’s sure to impress at any gathering or make for a delightful dinner at home.
π Nutritional Information (Per Serving)
- Calories: 1372
- Total Fat: 145.1g
- Saturated Fat: 18.5g
- Cholesterol: 0mg
- Sodium: 150.3mg
- Total Carbohydrates: 20.5g
- Dietary Fiber: 2.6g
- Sugar: 3.9g
- Protein: 2.8g
π Recipe Notes
- Eggplant Selection: Look for firm, glossy eggplants with smooth skin. Avoid any that are wrinkled or have soft spots.
- Oil Temperature: Maintain the oil at the right temperature for frying to achieve a crispy texture without being too greasy.
- Batch Cooking: Fry the eggplant in batches to ensure they cook evenly and get crispy all over.
- Sauce Consistency: Adjust the thickness of the sauce by adding more or less cornstarch to your liking.
- Storage: While best enjoyed fresh, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
There you have itβa tantalizing recipe for Eggplant Stir-Fried with Pine Nuts that’s bound to become a favorite in your kitchen! Enjoy the delightful blend of flavors and textures in this dish that’s both comforting and exotic. π½οΈβ¨
