LOCATION: Recipes >> Asian >> Szechuan Eggplant 03
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Szechuan Eggplant 03
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Eggplant in Szechwaun Sauce
1 eggplant (1 1/2 lbs)
2 fresh jalapenos, seeds removed, chopped
4 garlic cloves, minced
1 lg green onion, sliced in 1/2" pieces.
1/2 c oil
1/4 c soy sauce
1/2 c water
1/2 to 1 tsp white pepper
1 tsp sugar
1 Tbsp cornstarch
Cut eggplant into 1"x 3" julienne pcs. Soak in ice water for 15
min. Drain eggplant and dry with paper towels. Heat wok, add oil.
Add eggplant, stir to coat with oil, cover and cook 2 min. Uncover
and continue cooking for 2 min. Add chopped peppers, garlic, green
onion, and cook until eggplant is tender (20 to 30 min). Pieces
must be completely limp before sauce is added. Stir sauce ingredients
together and add to eggplant. Stir until thick. Remove to serving
dish. Serve just warm or at room temp. for optimum taste.
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