Eggplant With Hot Garlic Sauce(Based On Honolulu'S Maple Garden Restaurant Recipe)
Eggplant with Hot Garlic Sauce features tender, crispy eggplant coated in a spicy, savory garlic and ginger sauce, perfect for those who enjoy bold Asian flavors and quick, flavorful meals.
Ingredients
- 1 tsp. fresh ginger root, peeled and grated or minced ⓘ
- 1 tsp. garlic, minced ⓘ
- 1 tsp. white sugar ⓘ
- 1 Tbsp. shoyu ⓘ
- 1 tsp. white vinegar ⓘ
- 1 tsp. hot pepper sauce ⓘ
- 1 tsp. cornstarch ⓘ
- 1/3 cup water ⓘ
- vegetable oil for deep frying ⓘ
- 1 lb. peeled Japanese or Chinese eggplant, cut into short strips ⓘ
- 1/4 lb. pork loin, cut into thin strips ⓘ
Instructions
- Blend ginger, garlic, sugar, shoyu, vinegar, and hot pepper sauce in a bowl.
- Mix cornstarch with water in a separate bowl and blend into the sauce mixture.
- Heat vegetable oil to 360°F in a wok or deep-fryer.
- Deep-fry the eggplant and pork until the eggplant is golden brown and the pork is tender.
- Remove and drain on paper towels.
- Remove all but 1 teaspoon of oil from the pan.
- Add the sauce mixture and heat until slightly thickened.
- Place the fried eggplant in a serving dish and pour the sauce on top.
- Cover and heat in the oven or microwave before serving.
- Do not mix or the eggplant will break apart.
Tips & Substitutions
For a spicier kick, increase the hot pepper sauce or add fresh chopped chilies to the sauce. If you prefer a lighter option, substitute the pork with tofu or mushrooms. Ensure the oil is hot enough to achieve a crispy texture on the eggplant. You can also use tamari instead of shoyu for a gluten-free version. This dish complements Fried Rice With Curried Meatballs well.
Serving Suggestions
Serve this dish alongside steamed jasmine rice or noodles to soak up the flavorful sauce. A simple cucumber salad can provide a refreshing contrast. It also pairs beautifully with Fried Pork Tenderloin for a more substantial meal. Garnish with fresh cilantro or sliced green onions for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes to restore crispness, or microwave in short intervals, stirring gently to avoid breaking the eggplant. The sauce may separate, so stir well before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant With Hot Garlic Sauce(Based On Honolulu'S Maple Garden Restaurant Recipe) contains roughly 548 calories, with 10g protein, 50g carbohydrates, and 34g fat. It is an excellent source of vitamin A (29% of the Daily Value), protein (21% of the Daily Value), and iron (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1057mg per serving (46% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Yes, feel free to experiment with other vegetables like zucchini or bell peppers. Just be mindful of their cooking times, as they may require less frying time compared to eggplant. This adaptation keeps the essence of the dish while allowing for more variety.
What can I do if the sauce is too thick?
If the sauce becomes too thick, simply add a little water or broth to reach your desired consistency. Heat it gently while stirring to combine. This way, you can adjust the texture without compromising the flavor of the sauce.
Is this dish suitable for meal prep?
Yes, this dish can be prepared ahead of time. However, it's best to store the sauce separately from the fried eggplant to maintain its crispiness. Just reheat both components separately before serving for a delicious meal any day of the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).