Sichuan Eggplant

Sichuan Eggplant
Nutrition Information
  • Serves: 6
  • Calories: 161
  • Fat: 15g
  • Sodium: 467g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0g
Ingredients
  • 1 tsp cornstarch
  • ¼ cup water
  • 1 Small small eggplant (500 Grams)
  • 6 Tbs oil
  • 1 tsp garlic (crushed or minced)
  • 1 Tbs fresh ginger (minced)
  • 1 Tbs hot bean sauce (see sidebar)
  • ½ tsp hoisin sauce (see sidebar)
  • 2 tsp rice vinegar (or white vinegar)
  • 2 Tbs soy sauce
  • 1 tsp sugar
  • ½ tsp salt
  • ½ cup chicken broth
  • 1½ tsp sesame oil
  • 1 Tbs scallion (chopped)
Instructions
  1. Mix cornstarch with ¼ C water to make a sauce.
  2. Peel and slice eggplant into ½"cubes. Heat oil over high heat in skillet or wok. Stir-fry eggplant 6-8 minutes till soft. Remove, drain, and set aside.
  3. Drain all but 1 T oil from skillet/wok. Add garlic, ginger, hot bean sauce, hoisin sauce and vinegar to skillet/wok, stirring for 30 minutes over high heat. Add soy sauce, sugar, salt, chicken broth and cornstarch paste. Bring to a boil, stirring.
  4. Add eggplant, stir-frying for about 1 minute till sauce is absorbed. Add sesame oil and scallions, mix well, and serve immediately.
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