Chinese Caramelized Sweet Potatoes

 Ingredients:

• 2 large sweet potatoes
• 2 tablespoons vegetable oil (for frying)
• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon glutinous rice flour (optional, for added texture)
• A pinch of salt
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. 

Prepare the Sweet Potatoes:

• Peel the sweet potatoes and cut them into bite-sized cubes (roughly 1-2 inch pieces).
• Rinse them thoroughly to remove any excess starch and pat them dry with a paper towel. This ensures they fry evenly.

2. 

Fry the Sweet Potatoes:

• Heat the vegetable oil in a wok or a deep frying pan over medium-high heat.
• Once the oil is hot, add the sweet potato cubes in batches (don’t overcrowd the pan). Fry them for about 4-5 minutes, or until they turn golden brown and crispy on the outside. Be sure to flip them occasionally to cook evenly.
• Once fried, remove the sweet potatoes from the oil and place them on a plate lined with paper towels to drain any excess oil.

3. 

Make the Sugar Syrup (Caramel):

• In a separate small pan, combine the sugar and water. Place it over medium heat and stir gently.
• As the sugar melts, it will begin to bubble. Allow it to simmer for 3-4 minutes, until the syrup thickens to a honey-like consistency.
• If you’re using glutinous rice flour, dissolve it in a little bit of water and add it to the syrup to give it more body and a slight chewy texture.
• Add a pinch of salt to balance the sweetness. You’ll notice the syrup turning golden-brown in color, which is a sign it’s ready.

4. 

Coat the Sweet Potatoes:

• Carefully add the fried sweet potato cubes into the syrup, stirring gently with a spatula to coat the pieces evenly.
• Allow the sweet potatoes to sit in the syrup for a minute or two, so the caramel hardens slightly around them, creating a shiny, sticky coating.

5. 

Serve:

• Once the sweet potatoes are coated, transfer them to a serving plate. Optionally, sprinkle sesame seeds on top for an extra touch of flavor and texture.
• Serve immediately while the caramel coating is still warm and crunchy.

Tips for Perfect Caramelized Sweet Potatoes:

• Use the right sweet potatoes: Choose firm, starchy sweet potatoes. The sweet variety works best, as they give a natural sweetness to the dish.
• Sugar consistency: Keep an eye on the sugar syrup to avoid burning. If the syrup gets too thick, add a little more water to adjust.
• Serve immediately: This dish is best served fresh, as the caramelized coating can lose its crispiness if it sits too long.

Chinese Braised Eggplan

 Braised eggplant, or Hong Shao Qie Zi , is a delicious, savory dish that features tender eggplant cooked in a flavorful soy sauce-based broth. It’s a popular dish in Chinese cuisine, especially in the colder months, as it is rich, comforting, and easy to prepare. This dish highlights the umami flavors from soy sauce, garlic, and ginger, along with a touch of sweetness and heat from sugar and chili.

Ingredients:

• 2 medium-sized eggplants (preferably Chinese eggplants or long, thin eggplants)
• 2 tbsp vegetable oil (or peanut oil)
• 4 cloves garlic (minced)
• 1-inch piece of ginger (sliced thinly)
• 2-3 dried red chilies (optional, for a spicy version)
• 2 tbsp soy sauce (light soy sauce works best)
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup water or vegetable broth
• 1 tbsp cornstarch (optional, for thickening)
• 2-3 stalks green onions (chopped, for garnish)

Instructions:

1. Prepare the Eggplant:

• Wash the eggplant and cut it into bite-sized pieces. If you’re using a regular eggplant, slice it into rounds, then cut the rounds into quarters. For Chinese eggplants, you can cut them into long, diagonal pieces.
• To remove some of the bitterness, you can salt the eggplant pieces and let them sit for about 10-15 minutes, then rinse off the excess salt and pat them dry. This step is optional but can help with texture and flavor.

2. Fry the Eggplant:

• Heat a wok or large frying pan over medium-high heat and add the vegetable oil.
• Once the oil is hot, add the eggplant pieces in batches. Fry them for about 3-5 minutes until they turn golden brown and become soft on the inside. The eggplant will soak up a lot of oil, but don’t worry—it will soften and absorb the flavors during braising.
• Remove the fried eggplant and set it aside on a paper towel to absorb excess oil.

3. Make the Sauce:

• In the same pan, add a little more oil if needed. Lower the heat to medium.
• Add the minced garlic and sliced ginger, frying them for about 30 seconds until fragrant.
• If you want a spicy version, toss in the dried red chilies and stir-fry them briefly until they become aromatic.
• Add both light soy sauce and dark soy sauce to the pan, followed by rice vinegar, sugar, and water or vegetable broth. Stir everything together.
• Bring the sauce to a gentle simmer.

4. Braise the Eggplant:

• Add the fried eggplant back into the pan with the simmering sauce. Stir gently to coat the eggplant evenly with the sauce.
• Reduce the heat to low and cover the pan. Let the eggplant cook for 10-15 minutes, stirring occasionally to prevent burning. The eggplant will absorb the sauce and become tender, with the sauce thickening slightly.

5. Thicken the Sauce (Optional):

• If you want the sauce to be thicker, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the pan and cook for another 2-3 minutes until the sauce thickens.

6. Final Touches:

• Taste the dish and adjust the seasoning if necessary—add a bit more sugar if it’s too salty, or a splash of soy sauce if it needs more depth.
• Garnish with freshly chopped green onions before serving.

Serving:

This dish is best served with steamed white rice to soak up the flavorful sauce. It pairs beautifully with other Chinese dishes like stir-fried vegetables, tofu, or meat dishes.

Tips:

• Eggplant Type: Chinese eggplant is more tender and less bitter compared to Western varieties. If you use the latter, be sure to salt and rinse them well to remove bitterness.
• Frying Tips: Frying the eggplant before braising helps develop a rich flavor and texture. However, if you prefer a lighter version, you can sauté the eggplant instead of deep frying.
• Sauce Variations: If you like a more intense flavor, you can add a splash of Shaoxing wine or a bit of oyster sauce to the broth.