Szechwan Eggplant
Ingredients
- 3 t oil
- 1 pound eggplant, cut into dice-sized dice
- 4 garlic, minced
- 2 T fresh ginger, minced
- 4 scallions (white and green), minced
- 1 handful hot red peppers, whole (about 10)
- 2 T prepared chili paste with garlic
- 2 T rice wine or dry sherry
- 2 T soy sauce
- 1/2 t sugar, optional
- 1 T Chekiang black vinegar or 2 t wine vinegar
- 1/2 c chicken broth
- 2 t sesame oil
Instructions
serves 2 - 3. Heat oil to high and add eggplant. This recipe does not call for the eggplant to be pretreated. Stir-fry a minute. Add garlic, ginger, [hot red peppers,] and scallions. Stir-fry a minute. Add all the rest of the ingredients. Stir-cook 3 min over high heat. Reduce heat and let stew 10 min or until eggplant is tender. Serve with rice.