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  Recipe Home » Oriental » Eggplant Szechuan Style
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  Eggplant Szechuan Style
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 168
Ingredients:
6 Chinese eggplants (about 1 1/2 pounds)
1 tbsp Soy sauce
1 tbsp Sugar
1/4 cup Chicken stock
5 tbsp Peanut or corn oil, or more if needed
2 tsp Ginger, fresh, peeled & grated
1 tbsp Garlic, minced
1/4 tsp Dried red chile flakes
1/4 cup Water chestnut, peeled & chopped (preferably fresh)
3 Scallion, trimmed & chopped
1 1/2 tbsp Red wine vinegar
1 tbsp Asian sesame oil
1 tbsp Toasted sesame seeds, for garnish
Instructions:
Everyone loves this dish, even those who don't particularly like egg
plant. The flavor virtually explodes with a lively combination of
sweet, spicy, tart and savory followed by the refreshing crunch of
fresh water chestnuts. Serve as a side dish or first course for
Western menus.

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 wide, flat skillet. When hot, add
half of 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 or skillet 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 of the green onions; stir-fry for
5 seconds. Increase heat to high, add reserved soy sauce mixture and
the eggplant. Toss quickly over high heat until the 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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