Spicy Ping Tung

Right photo: Ping Tung eggplant flower.

Ping Tung eggplant continues to produce well. Harvested quite a few more this week so decided to feature another eggplant dish.

If you are not into spicy food, or your love it but it does not love you, simply leave out the Asian chili sauce. It is just as good.

I like to serve this wrapped in leaf lettuce, also good in steamed (scroll down linked post) or unsteamed pita halves.

This dish freezes well.

Spicy Ping Tung

Ingredients
¾ pound Ping Tung eggplant, 2 – 3, cut into wedges or finger-size logs (see NOTE 1)
2 tablespoons oil
2 – 3 cloves garlic, minced
1 – 3 teaspoons Asian chili sauce or to taste
1 tablespoon ginger wine
2 tablespoons regular or gluten free soy sauce
1 teaspoon sugar
¼ –  ½ cup vegetable or chicken broth
1 tablespoon Chinkiang vinegar (see NOTE 2)
2 teaspoons Asian sesame oil
1 scallion, thinly sliced
1 tablespoon toasted white sesame seeds

Preparations
1. Add oil to preheated wok or frying pan. Add garlic and chili sauce. Stir-fry over medium heat for 30 seconds. Add eggplants, stir-fry until soft, adding broth 1 tablespoon at a time if wok or frying pan seems dry.
2. Add ginger wine, soy sauce and sugar. Stir-fry about 1 minute. Add remaining broth, bring to a boil. Cover and cook until just about all the liquid is absorbed.
3. Stir in Chinkiang vinegar and sesame oil. Remove to serving platter. Garnish with scallion and sesame seeds. Serve hot or cold.
(If you like a more mellowed vinegar flavor add vinegar during step 2 same time as ginger wine.)

NOTE 1: Substitute any available eggplant for the Ping Tung. The texture (not as creamy) will be different, and the eggplant may require peeling, but still very good.

NOTE 2: Substitute balsamic vinegar for the Chinkiang vinegar. Other vinegars work well with this recipe also. I have substituted unseasoned rice vinegar with good results.

Do check the acidity level of the vinegar you are substituting and make adjustments. The acidity level in both the Chinkiang vinegar and rice vinegar is under 5%.

Gluten free readers, do check list of ingredients on vinegar bottle.

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

Robin, The Gardener of Eden, is the host for Thursdays Kitchen Cupboard. Head on over to Thursday’s Kitchen Cupboard to see what others are cooking.

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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44 Responses to Spicy Ping Tung

  1. Eva Taylor says:

    I’m wishing for next spring Norma when I can plant my Ping Tung! Will I need to brace it at all? Will a tomato cage do?
    You know me and heat, LOVE IT. I’ll have to check out my Asian market for the vinegar and hot sauce; I have a list going already from Sissi’s blog.

  2. hotlyspiced says:

    I didn’t know eggplants produced such beautiful flowers. I love the sound of this dish. It would have amazing flavours xx

  3. Hi Norma,
    I have a bottle of Chinese Black Vinegar, can that be used? I don’t see on the bottle the acidity level–I could just open it and taste it to find out…

    My eggplant plant is officially a stick with some leaf stems. I didn’t know woodchucks like eggplant leaves so much–news to me.

  4. Patsy says:

    Hi Norma, this looks really delicious! I see a trip to the Asian market coming on…really want to try it! Thanks for the recipe!

  5. Didn’t know the eggplants produce such beautiful flowers at all… is it edible like zucchini flower?
    I like it SPICY!

  6. This looks yummy, Norma. I love Chinese eggplant preparations — so good with ginger, garlic and chile (probably the first form of eggplant I really learned to love after my childhood with horrible, breaded, pan-fried “steaks” of eggplant — yeesh!)

  7. What a spicy and delicious dish my friend 😀
    And eggplant flowers are stunning!

    Cheers
    Choc Chip Uru

  8. What a gorgeous presentation! I think eggplant prepared with these flavours sounds amazing, I must try it!

    Thanks for sharing this on Healthy Vegan Friday!

  9. ChgoJohn says:

    Such a great dish, Norma, and to think, it all started with that pretty little flower. 🙂

  10. Ooh, I like that this dish can be frozen. Great!

  11. Thanks Norma! I really like this dish, but never knew how to make it..

  12. Ginny says:

    I so enjoyed seeing this recipe on your latest posting! I harvested another 2 Pingtung eggplants today, already had all of the ingredients on hand and made this dish for dinner. It was delicious! – the Pingtung are so “melt-in-your-mouth” tender and mild and your seasonings make it so tasty! I’ve just read some of the other comments and see it can be frozen – great! I think I’ll make it again when my next eggplants are large enough to harvest and freeze some for winter. What a good idea!

    • Norma Chang says:

      Hello Ginny,
      Your Ping Tungs are really producing for you. Glad you liked my recipe and thanks for the feedback. I sure hope there will be Ping Tung seedlings at next spring MG’s plant sale.

  13. Eha says:

    Oh yum! And I [honestly and truly am telling no lies!] have an eggplant [well, not Ping Tung, but I won’t hurt it by ‘telling’!] and your recipe is slightly different from mine! Thanks! I have some of what we call ‘mountain flat bread’ at home, and I can see a moreish Sunday lunch!!

  14. Hi Norma, This dish is another great dish made out of those delicious eggplants. And as I am reading, well, at this point, writing this comment, I am eating bitter melon. Brought it for the very first time from the market today to try. I have to tell you, I like the texture and the taste. Won’t eat a lot, but I can see it in my salads. What is the good way to cook bitter melon? Thanks, Norma! 🙂

  15. Kristy says:

    This looks like a lovely dish. I think I would really enjoy spicy eggplant. I had no idea their flowers were so pretty too. 🙂

  16. Liz says:

    I have been looking for a good Chinese eggplant recipe and I reckon this will be it – sounds delicious. My favourite dish in my favourite Chinese restaurant is Eggplant cooked in Clay Pot, try as I might I haven’t been able to recreate it….yet….

  17. Karen says:

    I love spicy and this sounds terrific. Especially eaten in a nice crisp lettuce leaf.

  18. Sissi says:

    This looks like a new eggplant recipe I will add to my collection. Hot food is my staple, so I’m sure I would love this dish.

  19. Love the idea of wrapping this dish in lettuce leaves!

  20. I’ve never used Ginger Wine before…thank you so much for introducing this to me 😉

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