Eggplant Xo Sauce Recipe

Fry for 3 5 minutes on each side until golden then remove and drain on paper towel.

Eggplant xo sauce recipe. In a small bowl combine the broth xo sauce wine soy sauce and sugar and stir to dissolve the sugar set aside. Add xo sauce and green onions and stir fry another minute. Place the eggplant pieces in a steamer.

Soak them in salted water for 20 minutes then drain and pat the eggplant all over until they are dry. Heat the oil in a wok over high heat. Then add corn flour and 400 g of wheat flour and mix again.

Mix well and let stand for 15 20 minutes. While eggplant is cooking mix together soy sauce sesame oil sugar chile paste and corn starch in a small bowl and set aside. Eggplant and craven stir fry with xo sauce.

Add in garlic stir another minute. Cover bowl with a microwave safe plate and microwave on high heat until scallops are tender and easily break apart when pinched between your fingers about 3 minutes. 300g long eggplant 200g long beans 2 cups vegetable stock 1 bunch green scallion 100g fresh coriander 2 small red chili 2 tablespoon xo sauce 2 tablespoon dark soy sauce 1 2 teaspoon sugar 2 cups canola oil for frying method.

Meanwhile combine the batter ingredients in a bowl to form a thick batter. Once time is up rinse eggplant and pat dry. Heat up 2 3 cups vegetable oil in a wok on medium high heat.

Steam over boiling water until the eggplants become tender. Add the chicken and ginger and stir fry. Into a saute pan over medium heat add olive oil and saute eggplant pepper and onion about 5 minutes.