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Eggplant Szechuan Style

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  Eggplants 4 Small
  Dark soy sauce 2 Tablespoon
  Chinese rice wine 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish
Stir Fried

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Eggplant Szechuan Style Recipe