Eggplant szechuan style #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Oriental eggplant or 1 domastic eggplant |
| 3 | eaches | Green onion; divided |
| 1 | each | Tb Garlic; minced |
| 2 | teaspoons | Fresh ginger; minced |
| 2 | teaspoons | Hot bean sauce |
| ½ | cup | Chicken broth |
| 1 | each | Tb Soy sauce |
| 1 | each | Tb Red wine vinegar |
| 1½ | teaspoon | Sugar |
| 5 | eaches | Tb Vegetble oil; divided |
| 1 | each | Tb Water |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Sesame oil |
| Cut unpeeled eggplant into 1/2-inch thick slices; | ||
| Cut slices into 2 1/2-inch strips. | ||
| Cut 1 onion into thin slices; reserve for | ||
| Garnish. Cut remaining onions into thin slices. | ||
Directions
YIELD: 5 SERVINGS
Combine onions, garlic, ginger and hot bean sauce in medium bowl.
Combine chicken broth, soy sauce, vinegar and sugar in small bowl.
Heat 2 tablespoon vegetable oil in wok or large skillet over medium high heat. Add ½ of eggplant and cook, stirring often, until soft and moist, about 5 minutes. Remove to colander; drain. Repeat, using 2 more tablespoons in vegetable oil and the remaining eggplant. Heat remaining 1 tablespoon vegetable oil in wok over medium-hgh heat. Add onion-garlic mixture and stir-fry 30 seconds; return eggplant to wok.
Add chicken broth mixture. Bring to a boil and cook, stirring occasionally, until liquid is almost evaporated. Blend water and cornstarch in small cup; add to wok. Cook and stir until sauce boils and thickens slightly. Stir in sesame oil. Garnish with reserved onion slices. Makes 4 to 5 servings. ++++-