Eggplant Szechuan Style
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.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
eggplant
chinese |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
chicken broth
|
|
| 5 | tablespoons |
peanut oil
or corn oil, using more if needed |
|
| 2 | teaspoons |
ginger
fresh, and grated |
|
| 1 | tablespoon |
garlic
minced |
|
| ¼ | teaspoon |
red pepper flakes
dried |
|
| ¼ | cup |
water chestnuts
preferably fresh, peeled and chopped |
*
|
| 3 | each |
scallions, spring or green onions
trimmed and chopped |
|
| 1 ½ | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
sesame oil
asian |
|
| 1 | tablespoon |
sesame seeds
toasted, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
eggplant
chinese |
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sugar
|
|
| 59 | ml |
chicken broth
|
|
| 75 | ml |
peanut oil
or corn oil, using more if needed |
|
| 1E+1 | ml |
ginger
fresh, and grated |
|
| 15 | ml |
garlic
minced |
|
| 1.3 | ml |
red pepper flakes
dried |
|
| 59 | ml |
water chestnuts
preferably fresh, peeled and chopped |
*
|
| 3 | each |
scallions, spring or green onions
trimmed and chopped |
|
| 23 | ml |
red wine vinegar
|
|
| 15 | ml |
sesame oil
asian |
|
| 15 | ml |
sesame seeds
toasted, for garnish |
|
Directions
Cut eggplant into ½-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.
