This simple Chinese dish is my dinner in the week in the evening

One of my favorite rituals is the way to Manhattan’s Chinatown or Brooklyns Sunset Park for a late -evening meal in a street food cart. When most of the neighborhood restaurants are closed for the night, these carts become glowing fire from light and smoke and draw lines of people who wait for skewers made of grilled lamb, beef, chicken -gizzard, eggplants and tough Mochi cakes. Even if I’m still gone, I start to catch the intoxicating fragrance of charcoal and smoke that is laced with cumin and caramelized sugar. Regardless of whether I am hungry or not, I inevitably go away with my favorite Shao Kao-fate, hearty forking aubergine with caramelized garlic. It is such a good dish that I always wish I had ordered two.

Shao Kao is a Catchal term for the Chinese Barbecue, a street food that is loved throughout China and other parts of Asia. In contrast to American Barbecue, in which fatty slices are slowly smoking and packed in sauce, Shao Kao is all about speed, spice and direct heat. Meat, seafood and vegetables are spit, seasoned with spice blends or hearty sauces and grilled over charcoal. While charcoal grill in China has old roots, the cross and lamb style, which is often connected to the West Chinese province of Xinjiang, has gained widespread popularity in recent decades: China has conquered China in the storm and recently in the United States. Shao Kao is found in busy corners in Chinatown, in night markets and in restaurants that specialize in called or Bing fan (“Ice Rice”, a dessert), so popular that many are open until the early hours of the morning. (My favorite place in Brooklyn closes at 4 a.m.!)

Until last year I was loyal to the classic lamb of lamb: tiny meat cubes in a fiery mixture Sichuan PfeffercornChil powder and MSG. But at the beginning of this year, after a trip to Fujian, filled with nightly Shao Kao festivals, my new favorite is not even served on one stick. Thin, knotty Chinese eggplants are roasted, divided and brushed with a soy sauce that smells heavily with garlic. Spice blends typically dry, cumin and chilipulver, but the mixtures can also be cheeky and also contain oyster sauce, fresh red Thai chillies and soy sauce.

You can visit a street car or a restaurant in Shao Kao for Chinese Grill -auberginen, but it’s just as easy to make it at home – no charcoal grill is required. The dish only requires a handful of ingredients: slim eggplants, garlic, fresh chillies, oyster sauce, soy sauce and sugar. I brew the eggplants until they are tender, and then Lbe a hearty mix of garlic and chillies that bloomed in hot oil, oyster sauce, soy sauce and sugar on the face of every eggplant. I like to end with another short roast to caramel the garlic before I garnish the dish with cut spring onions and it simply served it or with rice.

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