[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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