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  Recipe Home » Vegetables » Eggplant Szechuan Style #1
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  Eggplant Szechuan Style #1
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:

MMMMMYIELD 5 SERVINGS

1 lb Oriental eggplant or 1 domastic eggplant
3 each Green onion, divided
1 each Tb Garlic, minced
2 tsp Fresh ginger, minced
2 tsp Hot bean sauce
1/2 cup Chicken broth
1 each Tb Soy sauce
1 each Tb Red wine vinegar
1 1/2 tsp Sugar
5 each Tb Vegetble oil, divided
1 each Tb Water
1 tsp Cornstarch
1 tsp Sesame oil
Cut unpeeled eggplant into 1/2-inch thick slices
Cut slices into 2 1/2-inch strips.
Cut 1 onion into thin slices, reserve for
Garnish. Cut remaining onions into thin slices.
Instructions:
Combine onions, garlic, ginger and hot bean sauce in medium bowl.
Combine chicken broth, soy sauce, vinegar and sugar in small bowl.
Heat 2 tablespoon vegetable oil in wok or large skillet over medium
high heat. Add 1/2 of eggplant and cook, stirring often, until soft
and moist, about 5 minutes. Remove to colander; drain. Repeat, using
2 more tablespoons in vegetable oil and the remaining eggplant. Heat
remaining 1 tablespoon vegetable oil in wok over medium-hgh heat. Add
onion-garlic mixture and stir-fry 30 seconds; return eggplant to wok.
Add chicken broth mixture. Bring to a boil and cook, stirring
occasionally, until liquid is almost evaporated. Blend water and
cornstarch in small cup; add to wok. Cook and stir until sauce boils
and thickens slightly. Stir in sesame oil. Garnish with reserved
onion slices. Makes 4 to 5 servings. ++++-
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