SZECHUAN-STYLE EGGPLANT
The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Szechuan
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.
SZECHWAN EGGPLANT STIR-FRY
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.
SICHUAN EGGPLANT
Asian eggplant in a spicy garlic sauce makes a wonderful vegetable side dish. I love the small, slender Japanese eggplants as they are tender and don't have the bitterness of regular eggplant. Recipe is from my "James McNair's Favorites" cookbook.
Provided by DailyInspiration
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut ends from eggplants and cut crosswise into slices about 1/2 inch thick. then cut slices into half circles and set aside.
- In a small bowl, combine the soy sauce, sugar, vinegar, cornstarch, and chile with 1/2 cup water and stir to mix well; set aside.
- Place a wok, large saute pan, or large, heavy skillet over high heat. When the pan is hot, add the oil and swirl to coat the pan. When the oil is hot but not yet smoking, add the eggplant and garlic, quickly toss to coat with oil, and stir-fry, moving the pan off and on the heat as necessary to prevent scorching, until the eggplant is very tender but not falling apart, about 5 minutes. Stir the reserved soy sauce mixture to recombine, then stir it into the eggplant. Add the sliced green onions and stir until the sauce thickens, about 30 seconds.
- Transfer to a serving platter or bowl, sprinkle with chives or green onion tops and serve warm.
Nutrition Facts : Calories 176.7, Fat 9.4, SaturatedFat 0.7, Sodium 1346.3, Carbohydrate 21.2, Fiber 5.7, Sugar 10.5, Protein 4.6
CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
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.
SZECHUAN STYLE EGGPLANT (AUBERGINE)
Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.
Provided by PalatablePastime
Categories Vegetable
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.
Nutrition Facts : Calories 398.5, Fat 19.8, SaturatedFat 3.3, Sodium 445, Carbohydrate 55.6, Fiber 29.1, Sugar 23.6, Protein 10.3
SZECHUAN FRIED EGGPLANT
Make and share this Szechuan Fried Eggplant recipe from Food.com.
Provided by daisygrl64
Categories Szechuan
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.
JAPANESE EGGPLANT WITH SICHUAN PEPPER
People will be delighted to eat this side dish because the sauce is simply incredible. You'll find dozens of ways to use any extra sauce-drizzled on cold pork or chicken, over steamed rice, or tossed with noodles. It combines a variety of exotic ingredients, such as Szechuan peppercorns and Chinese black vinegar-all of which are available on Amazon and will last for months in your pantry.
Provided by Anita Lo
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Slice the eggplant into 1 to 2-inch segments, depending on the width of the eggplant. Set up a steamer on the stovetop. Season the segments with salt. Place the eggplant in the steamer in a single layer and cook until softened, about 8 minutes. Cool on paper towels.
- For the vinaigrette, trim the garlic cloves and mash gently with the side of your knife, then finely chop the garlic. Peel and chop the ginger root.
- Trim and slice the scallion on a bias. Save the white part for the vinaigrette and the green part for a finishing garnish. Keep the greens fresh by covering them with a moist, cool paper towel. Chop the cilantro.
- To assemble the vinaigrette, put the three oils and the Sichuan peppercorns in a small pot set over low heat. Heat until sizzling, then strain out the peppercorns. Discard the peppercorns and put the oil back into the pot. Add the garlic and ginger and heat until sizzling but not browned. Add the scallion whites and Sichuan bean paste and stir. Add the black vinegar, soy, mirin, wine, sugar, sesame seeds and cilantro and bring to a boil.
- Transfer the vinaigrette to a bowl and cool. Put the eggplant in a serving dish and season with the cooled sauce (depending on eggplant size, you may not need all the sauce-the sauce keeps for a week refrigerated) and sprinkle with the scallion greens. Finish with freshly ground black pepper, if you'd like a little more peppercorn flavor.
SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
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.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
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