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Title: Eggplant Sichuan Style
Categories: Chinese Blank
Yield: 4 Servings
| Stephen Ceideburg | ||
| 6 | Chinese eggplants (about 1 1/2 pounds) | |
| 1 | tb | Soy sauce |
| 1 | tb | Sugar |
| 1/4 | c | Chicken stock |
| 5 | tb | Peanut or corn oil, or more if needed |
| 2 | ts | Peeled, grated fresh ginger |
| 1 | tb | Minced garlic |
| 1/4 | ts | Dried red chile flakes |
| 1/4 | c | Peeled, chopped water chestnuts (preferably fresh) |
| 3 | Green onions, trimmed and chopped | |
| 1 1/2 | tb | Red wine vinegar |
| 1 | tb | Asian sesame oil |
| 1 | tb | Toasted sesame seeds, for garnish |
Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set aside.
Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add half of the eggplant. Saute, stirring constantly until seared and wilted, about 5 minutes. Remove to a plate. Cook remaining eggplant, adding more oil if needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add remaining 1 tablespoon oil, the ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir-fry for 5 seconds. Increase heat to high, add reserved soy sauce mixture and the eggplant. Toss quickly over high heat until the sauce is reduced and absorbed into eggplant, 1 to 2 minutes. Fold in vinegar and sesame oil. Remove to a serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold.
PER SERVING: 180 calories, 2 g protein, 12 g carbohydrate, 15 g fat (2 g saturated), 0 mg cholesterol, 178 mg sodium, 4 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 11/25/91.
Posted by Stephen Ceideburg
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