
Recipe
Chinese-style Şakşuka
Savory Eggplant and Tomato Stir-fry
4.5 out of 5
In Chinese cuisine, we embrace a harmonious balance of flavors and textures. This Chinese-style Şakşuka recipe combines the rich flavors of eggplant and tomatoes with a hint of spice. It is a delightful stir-fry dish that will tantalize your taste buds and transport you to the vibrant streets of China.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Low-calorie
Allergens
Soy
Not suitable for
Paleo, Keto, High-protein, Low-carb, Nut-free
Ingredients
While the original Turkish Şakşuka is typically served as a cold appetizer, this Chinese adaptation transforms it into a hot and savory stir-fry dish. The Chinese version incorporates traditional Chinese seasonings and cooking techniques, resulting in a unique fusion of flavors. We alse have the original recipe for Şakşuka, so you can check it out.
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2 medium eggplants, cubed (500g) 2 medium eggplants, cubed (500g)
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2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
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1 onion, thinly sliced 1 onion, thinly sliced
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
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2 tomatoes, diced 2 tomatoes, diced
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2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
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1 tablespoon hoisin sauce (15ml) 1 tablespoon hoisin sauce (15ml)
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1 teaspoon chili paste 1 teaspoon chili paste
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1 teaspoon sugar 1 teaspoon sugar
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 25g, 12g
- Protein: 4g
- Fiber: 8g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a wok or large skillet over medium heat.
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2.Add the onion and garlic, and sauté until fragrant and lightly golden.
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3.Add the eggplant cubes and stir-fry for about 5 minutes, until they start to soften.
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4.Add the bell peppers and continue to stir-fry for another 3 minutes.
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5.Stir in the diced tomatoes, soy sauce, hoisin sauce, chili paste, sugar, salt, and pepper.
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6.Cook for an additional 5 minutes, or until the vegetables are tender and the flavors are well combined.
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7.Garnish with fresh cilantro before serving.
Treat your ingredients with care...
- Eggplant — To reduce bitterness, sprinkle salt over the cubed eggplant and let it sit for 15 minutes. Rinse and pat dry before stir-frying.
- Soy sauce — Use low-sodium soy sauce if you prefer a less salty dish.
- Chili paste — Adjust the amount of chili paste according to your spice preference.
Tips & Tricks
- For a more substantial meal, serve the Chinese-style Şakşuka over steamed rice or noodles.
- Feel free to add other vegetables such as mushrooms or snow peas for extra variety.
- If you prefer a spicier dish, add a dash of Sichuan peppercorns or red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
- Experiment with different garnishes such as toasted sesame seeds or sliced green onions.
Serving advice
Serve the Chinese-style Şakşuka hot as a main dish, accompanied by steamed rice or noodles. It can also be enjoyed as a side dish alongside other Chinese favorites.
Presentation advice
Garnish the dish with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a vibrant Chinese-style bowl or plate to enhance the visual appeal.
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