Eggplant Szechuan Style
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 Ginger, fresh; peeled & -grated 1 tb Garlic...
Ingredients
- 6chinese eggplants (about 1
- 1tbsp sugar
- 1/4cup chicken stock
- 5tbsp peanut or corn oil, or more
- 1/4tsp dried red chile flakes
- 1/4cup water chestnut; peeled &
- 11/2 tb red wine vinegar
- 1tbsp asian sesame oil
Directions
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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 Gin
- 2
peeled & -grated 1 tb Garlic
- 3
minced 1/4 ts Dried red chile flakes 1/4 c Water chestnut
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peeled & -chopped (preferably fresh) 3 Scallion
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trimmed & chopped 1 1/2 tb Red wine vinegar 1 tb Asian sesame oil 1 tb Toasted sesame seeds, for -garnish Everyone loves this dish, even tho
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The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water ch
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Serve as a side dish or first course for Western menus
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Cut eggplant into 1/2-inch wide by 2-inch long strips