Eggplant Sichuan Style
Ingredients
- 6 Chinese eggplants
- 1 T sugar
- 5 T peanut oil
- 1 T minced garlic
- 1/4 c chopped water chestnuts
- 1 1/2 T red Wine vinegar
- 1 T toasted sesame seeds
- 1 T soy sauce
- 1/4 c chicken stock
- 2 t grated ginger
- 1/4 t dried red chile flakes
- 3 green onions, chopped
- 1 T sesame oil
Instructions
Cut eggplant into 1/2 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 skillet. ADd half the eggplant. Saute, stirring constantly until seared and wilted, about 5 minutes. Remove to a Sauce, sugar and chicken stock. Set aside. Heat 2 tablespoons of the oil in a skillet. ADd half 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 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 the green onions; str fry 5 secons. Increase heat to high. add soy sauce mixutre and eggplant. Toss quickly over high heat unti 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.
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