Eggplant Szechuan Style

[fitfool]

Tasty -- just like the side dish of garlic eggplant I like at one Japanese restaurant. For some reason this always takes me a long time to prepare so I only make it once or twice a year. Must be all the slicing and dicing.

Eggplant Szechuan Style
(from a book called "Chinese Cooking" from the "favorite all-time recipes" series)

1 pound Oriental eggplants (small, slender kind) or 1 domestic eggplant (the big ones)
3 green onions
1 tablespoon minced garlic

2 teaspoons minced fresh ginger
2 teaspoons hot bean sauce
½ cup chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1 ½ teaspoons sugar
5 tablespoons vegetable oil, divided
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon sesame oil

1. Cut unpeeled eggplant into ½-inch thick slices; cut slices into 2x1/2-inch strips.
   
   
   
   
2. Cut 1 of the green onions into thin slices; reserve for garnish. Cut remaining 2 green onions into thin slices. Combine onions, garlic, ginger and hot bean sauce in medium bowl. Combine broth, soy sauce, vinegar and sugar in small bowl.
   
3. Heat 2 tablespoons of the vegetable oil in wok or large skillet over medium-high heat. Add ½ of eggplant and cook, stirring often, until soft and moist, about 5 minutes. Remove to a colander to drain (or drain on paper towels on a plate). Repeat, using 2 more tablespoons vegetable oil and the remaining eggplant.
   
4. Heat remaining 1 tablespoon vegetable oil in wok over medium-high heat. Add onion-garlic mixture and stir-fry 30 seconds. Return eggplant to wok. Add broth mixture. Bring to a boil and cook, stirring occasionally, until liquid is almost evaporated.
   
5. Blend water and cornstarch in small cup; add to wok. Cook and stir until sauce boils and thickens slightly. Stir in sesame oil. Garnish with reserved onion slices.
   
   Makes 4 or 5 servings.
   
   
   
   
   

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