SICHUAN EGGPLANT RECIPE RECIPES

SZECHUAN SPICY EGGPLANT RECIPE | ALLRECIPES

Szechuan Spicy Eggplant Recipe | Allrecipes image

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 Asian Chinese

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 (1 1/2 pound) eggplant
4 tablespoons soy sauce
¼ cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
¼ pound fresh shrimp - peeled, deveined, and diced
? pound lean ground beef
1 tablespoon sesame oil
4 cups hot cooked rice

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, CarbohydrateContent 61.6 g, CholesterolContent 71.3 mg, FatContent 12.6 g, FiberContent 5.6 g, ProteinContent 20 g, SaturatedFatContent 3.9 g, SodiumContent 1078.8 mg, SugarContent 7.5 g

SZECHUAN-STYLE EGGPLANT RECIPE - FOOD.COM

Szechuan-Style Eggplant Recipe - Food.com image

The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total)
1 teaspoon salt
2 large green onions, cut into 1 inch pieces
1 piece fresh ginger, peeled (1x1/2 inch)
2 large garlic cloves
1/4 cup peanut oil
1 tablespoon sesame oil
1/4 teaspoon dried red pepper flakes (to taste)
2 tablespoons dry sherry
2 tablespoons white wine vinegar
2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 -2 tablespoon chili paste with garlic
1 teaspoon cornstarch
1 teaspoon sesame oil

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.

Nutrition Facts : Calories 293.9, FatContent 18.6, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 968.1, CarbohydrateContent 25.4, FiberContent 9.7, SugarContent 13.4, ProteinContent 3.9

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