Eggplant Sichuan Style Recipe

Step 1

CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes). Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed. Reheat wok over medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold.

Things You'll Need

  • 6 Chinese eggplant; -=OR=-
  • 1lg -Italian eggplant
  • 2ts Salt
  • 4tb Peanut or corn oil
  • -=(or more if needed)=-
  • 1tb Soy sauce
  • 1tb Sugar
  • 1/4c Chicken stock
  • 2ts Grated fresh peeled ginger
  • 1tb Minced garlic
  • 1/4ts Dried red chile flakes
  • 1/4c Chopped water chestnuts,
  • -(peeled), preferably fresh
  • 3 Green onions
  • - trimmed and chopped
  • 1tb Red wine vinegar
  • 1tb Sesame oil
  • 1tb Toasted black sesame seeds
  • - (for garnish) -

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