Best Bo Lings Stuffed Eggplant In Black Bean Sauce Recipes

BO LING'S STUFFED EGGPLANT IN BLACK BEAN SAUCE

Bo Ling's Stuffed Eggplant in Black Bean Sauce image

This is copy cat of a recipe from the best Chinese restaurant I've ever eaten at in Overland Park. For the zaar world tour.

Provided by Dienia B.

Categories Chinese

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 lb eggplant
1 lb shrimp, peeled and cleaned
1/2 teaspoon salt
1 pinch white pepper
1 tablespoon chinese black bean sauce, chopped
3 garlic cloves, minced
2 tablespoons minced gingerroot
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon white wine
1 tablespoon sesame oil
3 tablespoons cornstarch
2 cups oil, divided
2 cups water, divided

Steps:

Rinse eggplant and dry.
Diagonally slice the eggplant into 11/2-inch thick slices. (This will create diagonally sliced, round discs).
With the tip of a knife, slice a pocket into each piece, slicing parallel to the surface and slicing only about 3/4 of the way through each slice.
Each eggplant disc now has an opening for the shrimp stuffing.
Chop shrimp into pieces about the size of corn kernels.
Place shrimp in a bowl and season with salt and pepper; mix until shrimp becomes sticky, about 4 minutes.
Using a table knife, stuff about 1 to 2 teaspoons shrimp mixture into the pocket in each eggplant slice.
Dip knife into cold water between stuffing to smooth shrimp filling (This step could take 15 to 20 minutes).
Pour 1 cup oil into a large skillet and heat over medium-high heat.
Pan-fry stuffed eggplant until brown on both sides.
(Eggplant absorbs oil like a sponge; add additional oil if pan becomes dry or eggplant will not brown).
When brown, remove from pan and set aside to drain.
Pour 1 tablespoon oil into a hot wok.
Add black bean, garlic and ginger; stir-fry until ingredients become a light brown.
Add 1 1/2 cups water, sugar, soy sauce and wine.
Stir together cornstarch with 1/2 cup water, mixing until well-dissolved.
Slowly pour cornstarch mixture into wok, stirring constantly.
Cook, stirring, until mixture has the consistency of syrup.
Stir in sesame seed oil, then remove from heat.
Dip each eggplant piece in sauce to coat well, then place each piece on a small, heatproof plate.
Place plate in steamer and steam over boiling water 12 to 15 minutes.
Serve warm.

Nutrition Facts : Calories 1135.7, Fat 113.8, SaturatedFat 14.8, Cholesterol 142.9, Sodium 1442, Carbohydrate 14.3, Fiber 3.1, Sugar 3.3, Protein 17.5

CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE

Chinese Eggplants (Aubergine) With Black Bean Sauce image

I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.

Provided by Nado2003

Categories Asian

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
4 tablespoons gingerroot (peeled and minced)
2 garlic cloves (minced)
3 green onions (separate whites and green, and slice thinly)
salt and pepper (to taste)
2 tablespoons fermented black beans (these are not black beans, they're fermented soy beans available at Asian markets)
1 small onion (chopped)
2 tablespoons oyster sauce
1 tablespoon rice vinegar, seasoned (or regular vinegar with 1/2 teaspoon of sugar)
2 small Japanese eggplants (cut 1/2-inch thick on the bias)
1/2 teaspoon red pepper flakes (optional)
soy sauce (to taste)

Steps:

Heat saucepan on medium high. Add oil, hot but not smoky.
Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
Add chopped onion, cook to soften 2 minutes.
Add oyster sauce and rice vinegar, mix well.
Add eggplants and mix well.
Add red pepper flakes, if using.
Cook until eggplants and onion are well done.
Taste and add soy sauce, if needed.
Garnish with green part of onions.
Serve with sauce over white rice.