Eggplant Szechuan Style Recipe
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.
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