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