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LOCATION: Recipes >> Asian >> Szechuan Eggplant 05

Print this Recipe    Szechuan Eggplant 05

Eggplant Sichuan Style

6 Chinese eggplants
1 T sugar
5 T peanut oil
1 T minced garlic
1/4 c chopped water chestnuts
1 1/2 T red Wine vinegar
1 T toasted sesame seeds

1 T soy sauce
1/4 c chicken stock
2 t grated ginger
1/4 t dried red chile flakes
3 green onions, chopped
1 T sesame oil

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 skillet. ADd half the eggplant.
Saute, stirring constantly until seared and wilted, about 5 minutes.
Remove to a Sauce, sugar and chicken stock. Set aside.

Heat 2 tablespoons of the oil in a skillet. ADd half 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 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 the green onions; str fry 5 secons. Increase
heat to high. add soy sauce mixutre and eggplant. Toss quickly over
high heat unti 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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