Eggplant Sichuan Style
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!!
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.
Nutrition Facts
Serving Size 60g (2.1 oz)
Karen
This is absolutely outstanding. Thank you!
over 1 year ago