Eggplant Szechuan Style
|Dark soy sauce||2 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Peanut oil/Vegetable oil||6 Tablespoon|
|Garlic||1 Teaspoon, chopped|
|Ginger root||1⁄2 Tablespoon, chopped|
|Hot bean sauce||1 Tablespoon|
|Vinegar||1⁄2 Tablespoon (Use Chin Kiang)|
|Sesame oil||1 Tablespoon|
|Scallion stalk||1 , chopped|
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.