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Eggplant Sichuan Style

 
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Absolutely loved this sichuan style eggplant stir-fry. It's packed with flavor. Sweet, sour, and salty sauce made a great base. Served it with some steamed brown rice, delicious!!

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

6 each eggplant
*
2 teaspoons salt
4 tablespoons peanut oil
1 tablespoon soy sauce, tamari
1 tablespoon sugar
¼ cup chicken broth
2 teaspoons ginger
peeled
1 tablespoon garlic
minced
¼ teaspoon red chili peppers
flakes
*
¼ cup water chestnuts
chopped
*
3 each scallions, spring or green onions
trimmed and chopped
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds
toasted

Directions

CUT EGGPLANT into 1/2x2 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 18286% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1414mg 59%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 6%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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