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 40m Yield 4 Number Of Ingredients 18 Steps:
Gather the ingredients. Bring a large pot of well salted water to a boil. Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces. Add the eggplant to the boiling water for 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Make the sauce by combining the chicken broth, dark and light soy sauces , vinegar, rice wine, and sugar in a small bowl. Set aside. In a separate small bowl, use your fingers to mix 1/4 teaspoon cornstarch and the black pepper into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking). Heat a wok or large skillet over medium-high heat. When the pan is hot, add the oil to the wok . When the oil shimmers, add the garlic, ginger, and green onion. Stir-fry to combine, about 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute. Add the eggplant, and continue to stir-fry until the ingredients are combined, about 1 minute. Give the sauce a quick re-stir and swirl it into the pan. Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes. In a small cup, mix the remaining 1 tablespoon cornstarch and water. Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.
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.
Yield Makes about 4 cups Number Of Ingredients 17 Steps:
In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir-fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to paper towels to drain. In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir-fry the mixture for 30 seconds. Add the scallions and stir-fry the mixture for 30 seconds. Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir-fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well. The eggplant mixture may be made 1 day in advance and kept covered and chilled. Transfer the eggplant mixture to a bowl and serve it with the pita wedges.
More about “szechwan eggplant recipes”
Time 15m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Pare eggplant and cut into 2-inch strips. In a wok or skillet, heat oil to 450°F Fry eggplant until soft; remove from oil and set aside. Pour out all but 1 teaspoon of the oil; fry meat for 1 minute. Stir in eggplant. Combine remaining ingredients and stir into eggplant mixture; cook 1 minute.
