Kung Pao Eggplant

Name: Kung Pao Eggplant
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g eggplant; 40g Cashew nuts; 20g very light blue; 10g Dried chili; 8g pepper; 3g corn starch; 10g Sugar; 10g Balsamic vinegar; 10g Soy sauce; 20g Peanut oil; 6g Oyster sauce; 6g Rice wine

by Fire plated red leaves

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Eggplant is a vegetable that can be seen in all seasons. There are many ways to do it. Kung Pao eggplant must be tried. It is similar to making Kung Pao chicken. It is super simple and easy to learn. Kung Pao eggplant is dry, fragrant, sweet and spicy, and soft. Paired with crispy cashew nuts, double taste, make a big plate, serve with rice or wine, you can eat it all!
The ingredients of Kung Pao eggplant are chili and pepper to give the eggplant a spicy aroma. The seasoning is seasoned with balsamic vinegar, soy sauce, oyster sauce, and rice wine. Add some white sugar to make the eggplant fresh. The eggplant is fragrant and fresh. You can eat a bowl of rice by smelling it!

Kung Pao Eggplant

1. Various materials of Kung Pao eggplant, eggplant can be used in any color, the eggplant I bought is green or purple, and they are almost cooked.

2. Put the white sugar, balsamic vinegar, soy sauce, oyster sauce, and rice wine in the same seasoning bowl, adjust the seasonings evenly and set aside, add cornstarch and a little water to make water starch

3. Cashew nuts are raw and need to be deep-fried in advance. The method is to boil them in boiling water for 2 minutes, remove the water to filter out, and then heat the peanut oil to fry the cashew nuts crispy. (Of course, you can also buy snacks, which are more straightforward to use. save trouble)

4. After washing the eggplants, cut them into small cubes, soak them in salt water and pick them up

5. Heat the oil from the fried cashew nuts, drop the eggplant chunks, fry on high heat for about 3 minutes, set it aside

6. Then pour an appropriate amount of peanut oil into the pot, put the pepper in the oil and fry it to create a fragrance, and then pick out the pepper.

7. Put the small dried chilies and the scallions into the oil and fry them to create a fragrant aroma

8. Put the eggplant chunks that have been fried in oil back into the pan and stir-fry evenly

9. Then add the seasoning and stir-fry thoroughly, pour the cornstarch slurry into the eggplant, and stir-fry evenly while pouring

10. Turn off the heat after the eggplant and other ingredients are thoroughly fried (you can also pour some sesame oil on the end of the bag before serving, as you like)

11. Put the eggplants in a bowl, sprinkle the crispy fried cashew nuts in the eggplants, mix them together and eat them; serve them with rice or wine, you can eat them all!