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Szechuan Style Eggplant

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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!
  Eggplant 1 1⁄4 Pound (1 Eggplant)
  Cornstarch 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Vegetable oil 6 Tablespoon
  Minced garlic 1 Teaspoon
  Minced fresh ginger 1 Tablespoon
  Bean sauce 1 Tablespoon (Hot)
  Hoisin sauce 1⁄2 Teaspoon
  Rice vinegar/White vinegar 2 Teaspoon
  Soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Sesame oil 1⁄2 Teaspoon
  Chopped green onion 1 Tablespoon

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.

Recipe Summary

Side Dish
Stir Fried

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Szechuan Style Eggplant Recipe