Eggplant Szechuan Style Recipe
Ingredients
| Eggplants | 4 Small | |
| Dark soy sauce | 2 Tablespoon | |
| 1 Tbs Chinese rice wine | ||
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| 6 Tbs peanut or vegetable oil | ||
| Garlic | 1 Teaspoon, chopped | |
| Ginger root | 1/2 Tablespoon, chopped | |
| 1 Tbs hot bean sauce | ||
| 1/2 Tbs Chin Kiang vinegar | ||
| Sesame oil | 1 Tablespoon | |
| 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.
Chef
