Eggplant Sichuan Style Recipe

Eggplant Sichuan Style Recipe

Ingredients

• Serving Size : 4
• 6 chinese eggplant – -=or=-
• 1 lg – italian eggplant
• 2 teaspoon salt
• 4 tablespoon peanut or corn oil (or more if needed)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 cup chicken stock
• 2 teaspoon grated fresh peeled ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon dried red chile flakes
• 1/4 cup chopped water chestnuts (peeled) – preferably fresh
• 3 green onions trimmed and chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon toasted black sesame seeds (for garnish) –

Method

1. CUT EGGPLANT into 1/2-by-2-inch strips.
2. If using Italian eggplants, peel skin.
3. In a colander, toss eggplant with salt; drain for 30 minutes.
4. Squeeze gently to remove excess water.
5. Pat dry with paper towels.
6. In a small bowl, mix soy sauce, sugar and chicken stock.
7. Preheat wok until hot over high heat.
8. Add 3 tablespoons of the oil, tilt wok to coat sides.
9. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes).
10. Remove to colander.
11. Drain over a bowl to catch juices.
12. Cook remaining eggplant in same manner adding more oil if needed.
13. Reheat wok over medium-high heat.
14. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown.
15. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds.
16. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil.
17. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes).
18. Fold in vinegar and sesame oil.
19. Remove to serving dish.
20. Top with remaining green onions and sesame seeds.
21. Serve hot or cold.
22. JOYCE JUE – PRODIGY GUEST CHEFS COOKBOOK.

Full List of Dinner Recipes
Full List of Eggplant Recipes