Szechwan Eggplant Recipe
Szechwan Eggplant makes for a great dish when served with rice. Best recipe I have found for Szechwan Eggplant so far. Do try it!
Summary
CuisineChinese
Ingredients
2 small eggplants
Salad oil
1 3/4 cups water
1 tablespoon sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon minced peeled gingerroot or 1 1/4 teaspoons ground ginger
1 teaspoon hot-pepper sauce
1 chicken-flavor bouillon cube or envelope
1 green onion, finely chopped
Directions
1. Cut eggplants lengthwise into 1/2 inch-thick slices; cut each slice lengthwise in half.
2. In 12-inch skillet over medium-high heat, in 1/4 cup hot salad oil, cook eggplant, a few slices at a time, until browned on both sides; remove slices as they brown to paper towels to drain, adding more oil if needed.
3. In same skillet, mix water and remaining ingredients. Cook over medium heat, stirring constantly, until mixture boils and thickens slightly. Return eggplant to skillet; heat.
2. In 12-inch skillet over medium-high heat, in 1/4 cup hot salad oil, cook eggplant, a few slices at a time, until browned on both sides; remove slices as they brown to paper towels to drain, adding more oil if needed.
3. In same skillet, mix water and remaining ingredients. Cook over medium heat, stirring constantly, until mixture boils and thickens slightly. Return eggplant to skillet; heat.
