Gongbao eggplant is a vegetarian version of the famous Chinese sty fry dishes “Chicken Gunbao”. Blend in organically “interior” of Asian sauce and spices, nutritious and meaty eggplants adequately replaced in it chicken pieces. Stirring quickly over high heat, fry marinated eggplant and mix with sweet and hot pepper and sauce, sticky, frosting and spicy. It is thanks to him that the dish acquires that unique taste and glossy look, for which they love Asian cuisine. Sprinkle hot gongbao crispy roasted peanuts and green onions and serve in bowl of rice. Nutritional value of one serving: (4 total) Calories 410, total fats 14 g., saturated fats g., proteins 9 g., carbohydrates 62 g., fiber g., cholesterol mg., sodium mg., sugar g.
The author of the recipe is Kara Laidon, the author of a book on weight loss, intuitive nutrition consultant on your channel
Time: 45 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Steer fry
- 6 dried chili peppers in half
- 1 large red bell pepper, chopped
- 2 tbsp. l coconut oil
- 1/3 Art. roasted peanuts in a dry pan
- 2 feathers of green onions, finely chopped and a little more for filing
- 4 tbsp. cooked brown rice
- Chopped green onion for serving
Marinade
- 1 large eggplant, cut into cubes of 2.5 cm.
- 1 tbsp. l corn starch
- 1 tbsp. l Mirina (Rice Wine)
- 1 tbsp. l soy sauce
Sauce
- 2 tbsp. l soy sauce
- 2 tbsp. l black Chinese vinegar, or 1 tbsp. l balsamic vinegar with 1 tbsp. l rice vinegar
- 1.5 tbsp. l coconut sugar
- 1 tsp corn starch
- 1 tsp grated ginger
- 1 clove garlic, minced
Recipes with similar ingredients: eggplant, chili pepper, pepper sweet, brown rice, ginger root, soy sauce, rice vinegar, coconut oil, green onions, starch, Peanuts
Recipe preparation:
- Marinade: put eggplant in a large bowl. Add corn starch, mirin and soy sauce. Mix everything so that the eggplants were evenly coated with marinade. Sauce: in a small in a bowl with a whisk mix soy sauce, vinegar, coconut sugar, corn starch, ginger and garlic.
- Steer fry: in a wok or large frying pan over high heat melt 1 tbsp. l coconut oil. Sprinkle eggplant with marinade and fry for 8 minutes until soft and golden brown. If pieces stick to the pan vegetables, add 1/4 tbsp. water (wine or broth), and scrape them off wooden spoon. Put the finished eggplant in a large a bowl.
- Reduce heat to moderately strong and place in pan. remaining coconut oil. Add dried peppers and sauté, stirring for 1 to 2 minutes until the flavor starts. Then add bell peppers and sauté for 5 to 7 minutes until soft.
- Put the prepared eggplants in the pan again, add the peanuts, green onions and sauce. Stir everything and fry another 1 minute, until the sauce will not thicken. Serve immediately with brown rice, sprinkled with green onions.
