Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Chinese Recipe - Szechuan Eggplant (Vegetarian)

Serves 1

Ingredients:

6 oz. eggplant
3 scallions, cut into 1/2 inch lengths
1/4 oz. ginger, finely chopped
1 clove of garlic, finely chopped
1 tsp. chili-bean sauce
2 tsps. Soy sauce
1/4 tsp. sugar
1/4 tsp. salt
3 tbsps stock
1/2 tsp. vinegar
1 tsp. sesame oil
Oil for deep frying

Directions:

1. Wash and cut the eggplant into wedge-shaped pieces about 1 1/4 inches across.

2. Bring the deep fat to a high heat, then reduce the heat and fry the eggplants for 3 minutes over a low heat. Drain the eggplants; press gently to remove the excess oil.

3. Heat a wok over a low heat with 1 tbsp. oil. Stir fry the scallions, garlic, ginger and chili-bean sauce over a low heat for 30 seconds.

4. Add the soy sauce, sugar, salt and stock and stir well. Put in the eggplants and bring to the boil.

5. Cook for about 1 minute until all the liquid has gone.

6. Stir in the vinegar.

7. Sprinkle with sesame oil just before serving. Garnish if desired with a few chopped chives.



Quick Easy Chinese Vegetarian Cooking - Easy, healthy, and delicious Chinese vegetarian cookbook package. Complete Chinese vegetarian guide with 400 pages.

Weight Loss eBook: Negative Calorie Foods - Popular Weight loss Program. 3 Diet Plans, 150 recipes with negative calorie foods! Pictures of Negative Calorie Foods.


Chinese Vegetables Recipes

Stir Fried Beansprouts recipe , Szechuan Eggplant, Braised Bamboo Shoots with Hot Meat Sauce recipe , Sesame Snow Peas, Stuffed Bitter Melon, Mapo Beancurd, Fried Lettuce, Braised Pumpkin, Stir-Fried Chinese Kale recipe, Sweet and Sour Mustard Greens, Lohan Tsai

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2022 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.