Yield 6 servings Number Of Ingredients 12 Steps:
Heat the olive and sesame oils in a stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden. Meanwhile, cut the Japanese eggplants into 1/4-inch-thick slices. If using regular eggplant, quarter it lengthwise, then cut into 1/4-inch-thick slices. Cut the tofu into 6 slabs crosswise. Blot well with paper towels, then cut into narrow strips. Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir. Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced. Add the bok choy and stir-fry, uncovered, for just a minute or two, until warmed. Season to taste with soy sauce and chile oil. Serve at once. menu suggestions It’s nice to serve this hearty dish over cooked quick grains (like whole-wheat couscous or quinoa) or Asian noodles. Or, if you have the time, cook some brown rice-that’s how I like it best. Since this isn’t a colorful dish, you’ll need something to liven up the plate. Broccoli with Pine Nuts or Almonds (page 204) or Stir-Fried Baby Carrots (page 206) would be a good choice. A few cherry or grape tomatoes or pickled beets add interest to the plate as well. If you’d prefer something raw and crunchy to go with this, choose Bok Choy, Red Cabbage, and Carrot Salad (page 176), Fruitful Red Slaw (page 177), or Mixed Greens with Sprouts, Apple, and Daikon (page 179). A bed of noodles or grain would be welcome with this menu, too. nutrition information Calories: 155 Total Fat: 8g Protein: 9g Carbohydrates: 13g Fiber: 2g Sodium: 270mg
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside. in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly, add the gingerroot, and garlic stir until fragrant. add the stock, sugar, and soy sauce. add the eggplant pieces and let simmer for 2 minutes. stir in the scallions and serve.
More about “crispy szechuan style eggplant and tofu recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds. Add the eggplant to the wok and continue frying for 2-3 minutes. Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.
