Szechwan Eggplant Stir-Fry
Posted: 01 Mar 2004, 22:40
Szechwan Eggplant Stir-Fry
5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish
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.
I made this after seeing it on Food Network. I hope Mod doesn't make fun of me.
5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish
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.
I made this after seeing it on Food Network. I hope Mod doesn't make fun of me.