Szechwan Eggplant

Szechwan Eggplant


  • 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


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.

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