Szechuan Style Eggplant Recipe
Szechuan Style Eggplant is a filling and delicious vegetable dish. One spoon of this and you will get addicted to this dish for life!! Try this brilliant Szechuan Style Eggplant recipe!
Ingredients
| Eggplant | 1 | |
| Cornstarch | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Vegetable oil | 6 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| 1 tablespoon minced fresh ginger root | ||
| 1 tablespoon hot bean sauce | ||
| 1/2 teaspoon hoisin sauce | ||
| White rice vinegar | 2 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Sesame oil | 1/2 Teaspoon | |
| Green onion | 1 Tablespoon, chopped | |
Directions
Peel eggplant and cut into 3" x 1/2" pieces.
Mix cornstarch with 1/4 cup water to make a sauce.
Heat vegetable oil in a wok over high heat 1 minute.
Stir-fry eggplant pieces 6 to 8 minutes until soft.
Remove with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1 tablespoon.
Add garlic, ginger root, hot bean sauce, hoisin sauce and vinegar to oil remaining in wok.
Cook 30 seconds over high heat.
Add soy sauce, sugar, salt, chicken broth and cornstarch paste.
Bring to a boil, stirring occasionally.
Add softened eggplant.
Stir-fry about 1 minute until eggplant absorbs most of the sauce.
Add sesame oil and green onion.
Mix cornstarch with 1/4 cup water to make a sauce.
Heat vegetable oil in a wok over high heat 1 minute.
Stir-fry eggplant pieces 6 to 8 minutes until soft.
Remove with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1 tablespoon.
Add garlic, ginger root, hot bean sauce, hoisin sauce and vinegar to oil remaining in wok.
Cook 30 seconds over high heat.
Add soy sauce, sugar, salt, chicken broth and cornstarch paste.
Bring to a boil, stirring occasionally.
Add softened eggplant.
Stir-fry about 1 minute until eggplant absorbs most of the sauce.
Add sesame oil and green onion.
Chef
