Eggplant Szechuan Style Recipe
If you were looking for something different, this Eggplant Szechuan Style recipe is it! The famous Chinese Eggplant Szechuan Style which is served as Side Dish, is sure to please everyone. The goodness of Eggplant Eggs makes Eggplant Szechuan Style a healthy treat. One trial wont be enough for this Eggplant Szechuan Style recipe, I am sure you will be making it again!.
Ingredients
4 small eggplants
2 Tbs dark soy sauce
1 Tbs Chinese rice wine
1 tsp sugar
1 tsp salt
1/2 cup chicken broth
6 Tbs peanut or vegetable oil
1 tsp garlic, chopped
1/2 Tbs ginger root, chopped
1 Tbs hot bean sauce
1/2 Tbs Chin Kiang vinegar
1 Tbs sesame oil
1 stalk scallion, chopped
Directions
Wash the eggplants and cut off the stalks.
Without peeling, cut the eggplants into thumb sized pieces about 2 inches (5 cm) long.
Combine the soy sauce, wine, sugar, salt, and chicken broth in a small bowl.
Heat the oil in a wok, then turn to medium heat; stir fry the eggplants until soft, about 4 to 5 minutes.
Remove and set aside.
Stir fry the chopped garlic and ginger for a few seconds; add the hot bean sauce and then add the combined seasoning sauce and bring to a boil.
Add the eggplant and cook about 1 minute until the sauce is gone.
Add the vinegar and sesame oil; continue to stir fry.
Finally mix in the chopped scallion and serve.
Without peeling, cut the eggplants into thumb sized pieces about 2 inches (5 cm) long.
Combine the soy sauce, wine, sugar, salt, and chicken broth in a small bowl.
Heat the oil in a wok, then turn to medium heat; stir fry the eggplants until soft, about 4 to 5 minutes.
Remove and set aside.
Stir fry the chopped garlic and ginger for a few seconds; add the hot bean sauce and then add the combined seasoning sauce and bring to a boil.
Add the eggplant and cook about 1 minute until the sauce is gone.
Add the vinegar and sesame oil; continue to stir fry.
Finally mix in the chopped scallion and serve.
