• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggplant Sichuan Style

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 6 Chinese eggplant; -=OR=-
  • 1 lg -Italian eggplant
  • 2 ts Salt
  • 4 tb Peanut or corn oil
  • -=(or more if needed)=-
  • 1 tb Soy sauce
  • 1 tb Sugar
  • 1/4 c Chicken stock
  • 2 ts Grated fresh peeled ginger
  • 1 tb Minced garlic
  • 1/4 ts Dried red chile flakes
  • 1/4 c Chopped water chestnuts,
  • -(peeled), preferably fresh
  • 3 Green onions
  • - trimmed and chopped
  • 1 tb Red wine vinegar
  • 1 tb Sesame oil
  • 1 tb Toasted black sesame seeds
  • - (for garnish) -


CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel
skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze
gently to remove excess water. Pat dry with paper towels. In a small bowl,
mix soy sauce, sugar and chicken stock. Preheat wok until hot over high
heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1
layer of eggplant, stir-fry until seared and tender (about 3 minutes).
Remove to colander. Drain over a bowl to catch juices. Cook remaining
eggplant in same manner adding more oil if needed. Reheat wok over
medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and
chile; cook gently but do not brown. Add water chestnuts and half of the
green onions; stir-fry together for 5 seconds. Increase to high heat, add
reserved soy sauce mixture and eggplant juices; bring to a boil. Return
cooked eggplant; toss quickly over high heat until most of the sauce is
reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar
and sesame oil. Remove to serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.

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