Eggplant with meat in Chinese - in the footsteps of the mysterious East. Chinese eggplant recipes with meat in different sauces

Eggplant with meat in Chinese - in the footsteps of the mysterious East. Chinese eggplant recipes with meat in different sauces

Meat with eggplants can be cooked in different ways. But the Chinese are able to do it unrealistically delicious.

Meals are very fragrant, bright, with mysterious notes. They can be prepared at home, all the ingredients are available, the technology is transparent, takes a little time.

Chinese Eggplant - General Cooking Principles

Eggplant for a dish is always cut into large strips or strips. The longer they turn out, the more beautiful the dish will be. Vegetables are soaked in salt, washed, pressed, fried with other ingredients or separately.

Most often for dishes use pork. But there are recipes with other types of meat or poultry. The product is also cut into strips, fried. Sometimes he is pre-marinated.

What makes the sauce:

• garlic;

• soy sauce;

• vinegar;

• ginger;

• tomato paste;

• sugar.

The exact set of ingredients depends on the recipe. Sauce in the dish does not add much. Some recipes require evaporation. On the pieces of meat and vegetables only flavored glaze, making the dish unusual.

Traditional Chinese eggplants with meat

The most famous (you can say classic) recipe for cooking eggplant in Chinese with meat. Naturally, in the traditional version is used pork.


• 0.7 kg of meat;

• 2 eggplants;

• 70 grams of rice or apple vinegar;

• 1 carrot;

• 120 ml of soy sauce;

• 1 tsp. sesame;

• 1 onion;

• 1 yellow Bulgarian pepper;

• 2 tbsp. l Sahara;

• 3 tsp. flour;

• oil (how much will go).


1. Cut the pork flesh into strips, put it into a frying pan with hot oil, fry until almost done.

2. Cut the onion, yellow pepper pod and carrot into straws, add to the pork, continue to fry the meat with vegetables.

3. Eggplant, too, cut the straw, but fry in another skillet.

4. Combine the meat with the fried eggplant straws. 5. Mix the soy sauce with flour, apple cider vinegar, and sugar. Pour into a dish.

6. Stir the sauce with vegetables and pork, warm a few minutes until it thickens.

7. Serve the eggplant meat on its own or with boiled rice.

Chinese style quick eggplants with meat

Recipe simple and fast in cooking eggplants with meat in Chinese. Everything about everything will take no more than 20 minutes. For the dish you will need one chili pod. If you do not really like spicy dishes, then use half a pepper.


• 0.3 kg of pork pulp;

• 2 eggplants;

• 1 carrot;

• chilli pod;

• butter;

• 2 tbsp. l sugar (brown);

• 3 tbsp. l soy sauce;

• 2 cloves of garlic.


1. Pork crumble long, but thin straws, put butter in a frying pan with a heated spoon, fry until brown.

2. In another skillet with butter, fry the eggplants sliced ​​into long strips. Three minutes is enough. Take out.

3. Pour the butter into the pan after the eggplants, put the carrot and garlic, grated on straws, fry for a couple of minutes, add the chopped hot pepper.

4. Return the eggplants, in another minute add the pork fried in another pan.

5. Combine the soy sauce with water (3 spoons) and brown sugar, mix thoroughly, pour it into the pan.

6. Fry eggplants with meat, stirring constantly, for about five minutes, until the sauce has evaporated.

7. If the soy sauce is small and unsalted, you can add additional spices.

Chinese Eggplant with Eggs

An interesting recipe for cooking meat in Chinese with pre-marinating pork in egg whites. Yolks are not useful, they can be used for any other dishes.


• 0.5 kg of pork;

• 6 cloves of garlic;

• 3 eggplants;

• 3 carrots;

• 2 proteins;

• 8 spoons of sauce (soy);

• 1 spoon of sugar;

• 1 spoon of tomato paste;

• 1 scoop of 6% vinegar;

• 2 sweet peppers;

• 30 grams of starch.


1. Beat four spoons of soy sauce with raw proteins from two eggs until smooth. 2. Cut the meat into medium strips, cover with the prepared mixture, stir and let the pork marinate for at least 20 minutes. You can survive longer.

3. Heat up about three spoons of butter in a pan.

4. Peel the garlic, cut the teeth in half, fry in oil for thirty seconds. Remove the pieces.

5. In garlic butter, put carrots cut into strips and large strips of pepper. Fry.

6. Add the chopped eggplants. It is important not to stir them often, so as not to damage the integrity of the pieces. Brown.

7. Heat the oil in another pan. Take out the pork from the bowl, shake off the drops, sprinkle with starch, put it in the pan. Fry until brown crust.

8. Combine vegetables with meat, stir gently.

9. Mix the residues of soy sauce, a spoonful of starch, tomato paste and 200 ml of water. Season with prescription vinegar.

10. Pour the tomato sauce into the dish. Stir gently. In less than a minute, the sauce will thicken, it's time to turn off the stove!

Chinese Eggplant with Sweet and Sour Sauce

Variant of delicious dishes with amazing sweet and sour sauce. The default is pork, it goes quite a bit.


• 200 g of meat;

• 400 g of eggplants;

• 80 g of sweet pepper;

• 60 g of sugar;

• 40 g of oil;

• 40 g of starch;

• 50 ml of soy sauce;

• 50 ml of water;

• 20 g of ginger;

• 20 g garlic;

• 60 g rice vinegar.


1. Pork should be cut into thin and long strips, sprinkle with a spoon of soy sauce, leave for half an hour.

2. Add a spoonful of starch to the pork, stir. Put on the pan and fry the pieces until golden brown. Clean for a while in a bowl.

3. Remove the pork, add butter and garlic cut into several pieces. After a minute, the pieces need to be removed.

4. Put the Bulgarian pepper cut into long strips into the pan.

5. After a minute, add the chopped eggplants. Roast two minutes.

6. Return the fried pork to the pan, stir. Season with chopped ginger, keep frying all together. 7. Combine the ingredients of the sauce: rice vinegar, starch residue, water and granulated sugar. Add soy sauce.

8. Pour the vegetables and meat with the resulting mixture, stir, reduce the fire.

9. Warm up the dish for a couple of minutes. Add salt if needed.

Chinese Eggplant (Chicken)

No meat? Eggplant can be cooked with chicken. Of course, the taste of this dish will be different, the technology too. Fillet is used, the weight of the pure product without skin is indicated in the recipe.

Vinegar for poultry is better to use wine. But you can take an apple.


• 800 g of eggplants;

• 800 g chicken fillet;

• 1 tablespoon grated fresh ginger root;

• garlic clove;

• Sesame spoon;

• spoon of starch;

• 3 spoons of sugar;

• pinch of red pepper;

• 60 ml of wine vinegar;

• 80 ml of soy sauce.


1. Fillet must be cut into strips, the thickness of the pieces to one centimeter. Fry in a few tricks in a skillet, make a strong fire.

2. Remove the chicken for a while, in the same way, chop the fresh eggplants. Fry in several steps until ruddy color.

3. Return the chicken to the eggplants. Use a large skillet or cauldron.

4. Add a grated clove of garlic and a spoonful of chopped ginger, heat to enhance the flavor.

5. Combine the wine vinegar with soy sauce, sugar, a spoon of starch and hot pepper.

6. Fill the dish with sauce, stir, cook until all the liquid evaporates from the bottom of the pot.

7. Sesame seeds should be roasted separately. Put on a dry frying pan, cook on medium heat until rosy color.

8. When serving Chinese dish should be sprinkled with fried sesame seeds.

Chinese Eggplant (Beef)

An unusual recipe for Chinese dishes, since beef is rarely used for it. To make the meat soft and juicy, it must be marinated.


• 400 g of beef;

• 3 eggplants;

• 2 carrots;

• 100 ml of soy sauce;

• 200 ml of tomato juice;

• 70 ml of oil;

• 40 g sugar;

• 0.5 tsp. dry ginger;

• 1 tsp. vinegar;

• hot pepper pod. Cooking

1. Rinse the beef. Then the meat should be cut into plates by half a centimeter, slightly beat the fibers with a hammer. The finished pieces are stripped strips.

2. Add half of the soy sauce to the beef, leave for two hours.

3. Carrot grated on a Korean grater. Add a pinch of salt and vinegar and remember well with your hands. Leave to pickle.

4. Pour some oil into a large frying pan, fry chopped eggplants. Take away.

5. Add more oil, fry the marinated beef, add the carrot to it, cook another three minutes.

6. Put the eggplants in a dish, gently stir, heat over low heat all together.

7. Grind hot peppers, mix with soy sauce and tomato juice, season with sugar and dried ginger.

8. Add the sauce to the dish, cook after boiling the liquid for a couple of minutes, let the meat stand.

Chinese Eggplant - Tips and Tricks

• In order to keep the eggplant slices in shape, you do not need to stir the vegetables often when frying, cook over high heat, and in no case remove the skin. How to clean eggplants - read here.

• For Chinese dishes, rice vinegar is often used. But it can always be replaced with a wine, apple or ordinary table product. The main thing - do not pour too much. Focus on your taste.

• Soy sauce is salty, but not always. If there is little spice in the dish, feel free to add extra salt. If the meat was salty, then it can be poured with tomato juice or diluted pasta. Well dilutes the dish Bulgarian pepper. Fry the strips of vegetables separately, add to the meat.

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