Time 45m Yield 4 Number Of Ingredients 16 Steps:
Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside. Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook’s Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned. Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you’re using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil. Serve over hot rice.
Time 35m Yield 4 servings Number Of Ingredients 17 Steps:
In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu. In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch. Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes. Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
Time 25m Yield 4 Servings Number Of Ingredients 15 Steps:
Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide. Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Toss eggplant in colander with salt; let stand 30 minutes. Rinse off salt and pat eggplant dry with paper towels; set aside. Place green onion in work bowl of food processor with steel knife. With machine running, drop ginger and garlic through feed tube and mince finely. Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black. Add green onion mixture and stir fry until fragrant, about 1 minute. Add eggplant and toss to coat with oil. Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes. Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds. Add Sherry mixture to wok and stir 2 minutes. Dissolve cornstarch in 1 teaspoon sesame oil and add to wok. Stir until sauce is glossy, about 15 more seconds. Serve immediately.
More about “szechuan style eggplant recipes”
Time 29m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don’t worry, turn on the hood exhaust because it just adds to the flavor). While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves. Remove eggplant from skillet when cooked and keep warm. Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic. Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture. Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes). Add the vinegar, sesame oil, and remaining scallions, stirring to mix. Serve hot, garnished with sesame seeds.
