Crispy Chinese Eggplant
Years ago, I spent a couple months in China and while I really enjoyed learning about the culture and history, I was tortured by things I wanted to eat but could not because of celiac disease. That darn gluten!
Honestly, I thought eating in China would be easy, I mean rice is such a staple. But there is a lot more to Chinese cuisine than rice. And a lot of that cuisine includes soy sauce and MSG – in China the MSG is made from wheat – so there you have it!
On dish a dinner guest of mine ordered was crispy eggplant. It looked and smelled delicious. I was green with envy.
I decided to make my own version gluten-free thanks to San-J 50% less Sodium Tamari Lite which also made it possible to make the dish lower in sodium.
This recipe is sooooo good! And quick! It makes for a great weeknight dinner.
Do yourself a favor and give this recipe a try!
For more Asian recipes, go HERE.
Crispy Chinese Eggplant
Ingredients
- 1 tablespoon San-J 50% less Sodium Tamari Lite
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 1 teaspoon fish sauce
- 1 medium globe eggplant
- 4 tablespoons water , divided
- 1 tablespoon cornstarch
- Vegetable or avocado oil
- 1 garlic clove , minced
- 1 Fresno chili pepper , finely minced
- 1 teaspoon grated ginger
- 1 tablespoon white sesame seeds
- 1 tablespoon chopped cilantro , plus more for garnish
- 2 green onions , thinly sliced on the diagonal
- ¼ cup toasted peanuts , chopped
- Cooked rice , for serving
Instructions
- Combine the tamari, vinegar, honey, fish sauce, and 1 tablespoon of water in a small mixing bowl and set aside.
- Mix 3 tablespoons water with cornstarch in a medium mixing bowl.
- Cut eggplant lengthwise into quarters. Remove the center section containing most of the seeds using a sharp knife. Cut diagonally into ½-inch strips - place in the mixing bowl with the cornstarch mixture. Toss well to coat.
- Add enough oil to a wok to fill about ½-inch deep. Heat over medium heat to about 300° degrees F. (To check temperature without a thermometer, dip a wooden chopstick or the handle of a wooden spoon into the oil, if bubbles form around the wood and float up, it is hot enough. If the bubbles are rapid, it is too hot.) Place a paper towel-lined plate next to the stove.
- Working in batches to avoid overcrowding, add the eggplant to the hot oil and gently fry, turning often, until golden brown. Remove with a slotted spoon and place on the paper towel-lined plate. Discard all but about 1 tablespoon of the oil. Add the garlic, chili pepper, and ginger. Cook, stirring, for about 30 seconds. Add the tamari sauce and cook until it starts to bubble. Add in the eggplant, sesame seeds, cilantro, and green onion. Cook, stirring, for another minute.
- Serve over rice topped with peanuts and cilantro
Nutrition
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