Side Pannel
Eggplant Szechuan Style
Eggplant Szechuan Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Chinese
Ingredients List
- 6 Chinese eggplants (about 1
- -1/2 pounds)
- 1 tb Soy sauce
- 1 tb Sugar
- 1/4 c Chicken stock
- 5 tb Peanut or corn oil, or more
- -if needed
- 2 ts Ginger, fresh; peeled &
- -grated
- 1 tb Garlic; minced
- 1/4 ts Dried red chile flakes
- 1/4 c Water chestnut; peeled &
- -chopped (preferably fresh)
- 3 Scallion; trimmed & chopped
- 1 1/2 tb Red wine vinegar
- 1 tb Asian sesame oil
- 1 tb Toasted sesame seeds, for
- -garnish
Directions
Everyone loves this dish, even those who don't particularly like egg plant.
The flavor virtually explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of fresh water chestnuts.
Serve as a side dish or first course for Western menus.
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set aside.
Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add half
of the eggplant. Saute, stirring constantly until seared and wilted, about
5 minutes. Remove to a plate. Cook remaining eggplant, adding more oil if
needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add remaining 1 tablespoon
oil, the ginger, garlic and chile; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5 seconds. Increase
heat to high, add reserved soy sauce mixture and the eggplant. Toss quickly
over high heat until the sauce is reduced and absorbed into eggplant, 1 to
2 minutes. Fold in vinegar and sesame oil. Remove to a serving dish. Top
with remaining green onions and sesame seeds. Serve hot or cold.
The flavor virtually explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of fresh water chestnuts.
Serve as a side dish or first course for Western menus.
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set aside.
Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add half
of the eggplant. Saute, stirring constantly until seared and wilted, about
5 minutes. Remove to a plate. Cook remaining eggplant, adding more oil if
needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add remaining 1 tablespoon
oil, the ginger, garlic and chile; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5 seconds. Increase
heat to high, add reserved soy sauce mixture and the eggplant. Toss quickly
over high heat until the sauce is reduced and absorbed into eggplant, 1 to
2 minutes. Fold in vinegar and sesame oil. Remove to a serving dish. Top
with remaining green onions and sesame seeds. Serve hot or cold.
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