Spicy Szechwan Eggplant

1 medium eggplant - peeled, sliced and cut into 1/2-inch wide by 2-inch long pieces
1 teaspoon salt
2 stalks celery - thinly sliced on the diagonal
1 medium onion - peeled, cut into thin slices and separated into rings
1 medium red bell pepper - seeds and ribs removed, julienne
1 tablespoon fresh garlic - minced
3 scallions - both white and green parts - chopped
1 tablespoon finely chopped fresh green chili pepper
1 tablespoon sesame oil
2 tablespoons rice vinegar
1/2 teaspoon salt - to taste
1 teaspoon sugar
1/2 teaspoon fennel seeds (optional)
2 tablespoons sesame seeds for garnish - lightly browned in a dry skillet over medium heat

Sprinkle eggplant with salt, toss, place in a colander for 30 minutes to drain. Rinse with cold water, drain and set aside.

Heat a nonstick wok over high heat for 2 minutes. Spray with PAM. Add garlic, scallions and green chili pepper, and stir fry for 15 seconds Add eggplant, and stir fry for 1 minute. Add celery and onion and stir fry for 2 minutes. Add red pepper, stir fry for 30 seconds Add the remaining sauce ingredients, stir to mix and heat through. Cover wok (with wok cover) for 30 seconds to 1 minute (till you smell the fragrance of the veggies). Transfer to serving dish. Garnish with sesame seeds



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