[CH] You can never go wrong with Sichuan Eggplant
peg wolfe (sundevilpeg@hotmail.com)
Mon, 13 Aug 2001 21:55:56 -0500
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.....
Title: Eggplant Sichuan Style
Categories: Chinese
Yield: 4 servings
6 Chinese eggplants (about 1 1/2 pounds)
1 tb Soy sauce
1 tb Sugar
1/4 c Chicken stock
5 tb Peanut or corn oil, or more if needed
2 ts Peeled, grated fresh ginger
1 tb Minced garlic
1 ts Dried red chile flakes (or more, to taste)
1/4 c Peeled, chopped water chestnuts (preferably fresh)
3 Green onions, trimmed and chopped
1 1/2 tb Red wine vinegar
1 tb Asian sesame oil
1 tb Toasted sesame seeds, for garnish
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set aside.
Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add
half of the eggplant. Saute, stirring constantly until seared and
wilted, about 5 minutes. Remove to a plate. Cook remaining eggplant,
adding more oil if needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add remaining 1
tablespoon oil, the ginger, garlic and chile; cook gently but do not
brown. Add water chestnuts and half of the green onions; stir-fry for
5 seconds. Increase heat to high, add reserved soy sauce mixture and
the eggplant. Toss quickly over high heat until the sauce is reduced
and absorbed into eggplant, 1 to 2 minutes. Fold in vinegar and
sesame oil.
Remove to a serving dish. Top with remaining green onions
and sesame seeds.
Serve hot or cold.
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