Szechwan Eggplant (version II)
1 pound small eggplants, cut into 1-inch cubes or thin slices
Place eggplant cubes in a plastic or stainless steel colander or sieve, placed on a plate or baking sheet. Sprinkle with salt and let stand 30 minutes. Rinse eggplant under cold running water and turn out onto layers of paper towels. Pat dry thoroughly.
2 tablespoons peanut oil
2 garlic cloves, finely chopped
1 1-inch piece gingerroot, peeled and finely chopped
4 green onions, freshly sliced
2 tablespoons dark soy sauce
2 tablespoons hot bean sauce
1 tablespoon yellow bean paste
1 chopped parsley to garnish
Heat wok until very hot. Add oil and swirl to coat wok. Add garlic, gingerroot and green onions and stir-fry 1 or 2 minutes or until green onions begin to soften. Add eggplant and stir-fry 2 or 3 minutes or until softened and beginning to brown.
Stir in remaining ingredients and 2/3 cup of water and bring to a boil. Reduce heat and simmer 5-7 minutes or until eggplant is very tender, stirring frequently. Increase heat to high and stir-fry mixture until the liquid is almost completely reduced. Spoon into a serving dish and garnish with parsley
This recipe serves: 4
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