Search Chinese Recipes

Please enter the recipe you are looking for here.


powered by FreeFind

Home | News/Articles | Dining | Shopping | Events | Classifieds

Chinese Recipes Eggplant Sichuan Style

Egg Plant Sichuan Style Recipe


 Serving Size: 4 
 
 
Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                           Chinese eggplants -=OR=-
    1      lg                   Italian eggplant


    2      teaspoon       Salt
    4      tablespoon    Peanut or corn oil =(or more if needed)=-
    1      tablespoon    Soy sauce
    1      tablespoon    Sugar
      1/4  cup               Chicken stock
    2      teaspoon       Grated fresh peeled ginger
    1      tablespoon    Minced garlic
      1/4  teaspoon      Dried red chile flakes
      1/4  cup               Chopped water chestnuts (peeled) -- preferably fresh
    3                            Green onions trimmed and chopped
    1      tablespoon    Red wine vinegar
    1      tablespoon    Sesame oil
    1      tablespoon    Toasted black sesame seeds (for garnish)
 
CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin.
In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently
to remove excess water. Pat dry with paper towels. In a small bowl, mix soy
sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3
tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of
eggplant, stir-fry until seared and tender (about 3 minutes).
 
Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed. Reheat wok over medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown . Add water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold.
 

iGourmet Marketplace

 

 Basket of Tea and Honey