Eggplant Sichuan Style
4 japanese or chinese eggplants
1. Choose firm purple eggplant, remove stalk and without peeling, cut into thumb size pieces.
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
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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