Eggplant szechuan style
Yield: 4 Servings
Ingredients:
- 6 Chinese eggplants (about 1 -1/2 pounds)
- 1 tb Soy sauce
- 1 tb Sugar
- 1/4 c Chicken stock
- 5 tb Peanut or corn oil or more -if needed
- 2 ts Ginger fresh; peeled & -grated
- 1 tb Garlic; minced
- 1/4 ts Dried red chile flakes
- 1/4 c Water chestnut; peeled & -chopped (preferably fresh)
- 3 Scallion; trimmed & chopped
- 1 1/2 tb Red wine vinegar
- 1 tb Asian sesame oil
- 1 tb Toasted sesame seeds
Instructions:
for -garnish Everyone loves this dish even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet spicy tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus. 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 wide flat skillet. When hot add half of 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 or skillet 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 of the green onions; stir-fry for 5 seconds. Increase heat to high add reserved soy sauce mixture and the eggplant. Toss quickly over high heat until the 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.
