Eggplant Sichuan Style

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4 japanese or chinese eggplants
1/2 tablespoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon hot bean paste
2 tablespoons soy sauce
1/2 tablespoon brown vinegar
1 teaspoon sugar
1 teaspoon salt (optional)
1/2 cup soup broth
1/2 tablespoon sesame oil
6 tablespoons peanut oil
1 tablespoon chopped green onion

1. Choose firm purple eggplant, remove stalk and without peeling, cut into thumb size pieces.

2. Heat oil in wok until very hot. Put eggplant in, turn heat to low, stir fry until it's soft (about 3 minutes). Then press eggplant to squeeze out excess oil. Remove eggplant from wok and set aside.

3. Into wok add chopped garlic, ginger, and hot bean paste, stir a few seconds, add soy sauce, sugar, salt, and soup broth and bring to boil. Add eggplant, cook about 1 minute until sauce is gone.

4. Add vinegar and sesame oil and stir until heated through. Sprinkle with chopped green onion. Mix carefully and serve. 

Notes:  One large eggplant will suffice. If you can 't find hot bean paste at your local Asian grocery, black bean paste and little chili works fine.



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