Red-Cooked Eggplant (Hongshao Qiezi) Recipe

Name: Red-Cooked Eggplant (Hongshao Qiezi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Chinese eggplants, quartered lengthwise, cut into 3-inch pieces; 3 cups canola oil; 3 tablespoons light brown sugar; 2 tablespoons chinese chili bean paste; 1 tablespoon tomato paste; 1 bay leaf; 1 oil-packed anchovy fillet, finely chopped; 1 sachet spices (5 whole cloves, 4 whole star anise, 2 pods black cardamom, one 4-inch strip peeled orange zest, and ); 2 cups chicken stock; 1 1/2 teaspoons szechuan peppercorns, crushed; 1 1/2 teaspoons dark soy sauce; 1 teaspoon fennel seed; 2 chiles de arbol, stemmed; 2 tablespoons Chinese wine; ½ teaspoons fish sauce; 3 garlic cloves, mashed; 1 tablespoon finely chopped dill; 1 tablespoon finely chopped chives; 1/4 cup hot sesame chili oil

Servings: persons

5 Chinese eggplants, quartered lengthwise, cut into 3-inch pieces
3 cups canola oil
3 tablespoons light brown sugar
2 tablespoons chinese chili bean paste
1 tablespoon tomato paste
1 bay leaf
1 oil-packed anchovy fillet, finely chopped
1 sachet spices (5 whole cloves, 4 whole star anise, 2 pods black cardamom, one 4-inch strip peeled orange zest, and )
2 cups chicken stock
1 1/2 teaspoons szechuan peppercorns, crushed
1 1/2 teaspoons dark soy sauce
1 teaspoon fennel seed
2 chiles de arbol, stemmed
2 tablespoons Chinese wine
½ teaspoons fish sauce
3 garlic cloves, mashed
1 tablespoon finely chopped dill
1 tablespoon finely chopped chives
1/4 cup hot sesame chili oil

1
["Submerge eggplant in a bowl filled with ice water for 5 minutes.", "Meanwhile, heat oil in a 14"" flat-bottomed wok over medium-high heat.", "Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes.", "Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.", "Discard all but 1/4 cup oil in wok; return to medium heat.", "Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter.", "Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute.", "Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil.", "Cook until reduced by half, about 15 minutes; discard bouquet garni.", "Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute.", "Add eggplant; fold into sauce.", "Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil."]

2284

kcal

Calories

217

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 Chinese eggplants, quartered lengthwise, cut into 3-inch pieces, 3 cups canola oil, 3 tablespoons light brown sugar, 2 tablespoons chinese chili bean paste, and more.

Yes, Red-Cooked Eggplant (Hongshao Qiezi) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red-Cooked Eggplant (Hongshao Qiezi)

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