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 servingsPREP
15 minCOOK
10 minREADY
30 minIngredients
Directions
CUT EGGPLANT into ½×2 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.
Comments
This is absolutely outstanding. Thank you!