Chinese-style Şakşuka

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.

• 2 medium eggplants, cubed (500g) 2 medium eggplants, cubed (500g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon hoisin sauce (15ml) 1 tablespoon hoisin sauce (15ml)
• 1 teaspoon chili paste 1 teaspoon chili paste
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper, to taste Salt and pepper, to taste
• 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

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the onion and garlic, and sauté until fragrant and lightly golden.
3. 3.
   Add the eggplant cubes and stir-fry for about 5 minutes, until they start to soften.
4. 4.
   Add the bell peppers and continue to stir-fry for another 3 minutes.
5. 5.
   Stir in the diced tomatoes, soy sauce, hoisin sauce, chili paste, sugar, salt, and pepper.
6. 6.
   Cook for an additional 5 minutes, or until the vegetables are tender and the flavors are well combined.
7. 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.