Szechwan Eggplant (version II)

1 pound small eggplants, cut into 1-inch cubes or thin slices
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

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.

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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