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 Number Of Ingredients 18 Steps:
Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick. Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry. Add all the sauce ingredients into a bowl. Stir to mix well. Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch. Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat. Once the eggplant is all cooked, remove the pan from the stove. Drain extra oil and only leave 1 tablespoon in the pan by pouring the oil into a heatproof bowl, or wipe the pan with a few layers of paper towels attached to the front end of a pair of tongs. Add the Sichuan peppercorns into the pan. Cook over medium heat until the peppercorns turn dark brown. Remove them with a spatula and transfer to a small bowl (*Footnote 3). Add the pork. Cook and chop with your spatula, until separated into small bits and cooked through. Add green onion, garlic, ginger, and dried chili peppers. Stir a few times to release the fragrance. Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well. Turn to the lowest heat and taste the sauce (be careful, it will be very hot!) Adjust flavor by sprinkling a bit more salt or sugar, if needed. Turn to medium heat and mix well again. Transfer everything to a plate immediately. Serve hot over steamed rice as a main.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
In medium pan at medium heat, add butter or olive oil then minced garlic. When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes. In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar. Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes. Add the previously mentioned mixture to the mix, along with the celery. Turn down heat to a low and cook for another minute or so. Add pepper and cilantro to taste and leave on the burner until ready to serve. Tip: Would probably taste pretty good with mushrooms.
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 stir fry recipes”
Time 45m Yield 4 , 4 serving(s) Number Of Ingredients 12 Steps:
Sprinkle the eggplant slices with a couple tablespoons of salt and let rest 15 minutes. Rinse pieces in lukewarm water. Add black pepper and cornstarch to eggplant and toss together to coat the eggplant. Heat 2 tbsp oil in a skillet, and add the eggplant until they get soft and brownish (approx 10 minutes). Remove from heat and set aside. (You may need to do this in batches depending on the size of your skillet.). Steam broccoli, red pepper, onions, and cauliflower until slightly al dente. While the veggies are steaming, heat 1 tbsp oil in skillet and add shallots and green chilies. Cook for a couple minutes, then add Szechuan sauce. Add the eggplant and the veggies, and cook through, 5-10 minutes. Garnish with chopped peanuts.
