Best 3 Szechuan Style Eggplant Recipes

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

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

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.

SZECHUAN-STYLE EGGPLANT

Steps:

• In a wok, heat the oil to hot and stir-fry the egglant 3-5 minutes until tender. Remove to a colander lined with paper towels to drain off excess oil. Dissolve cornstarch in the broth. Add to the wok the garlic, gingerroot, chili paste, hoisin sauce, vinegar and sherry and stir-fry 30 second. Add the scallions and stir fry another 30 seconds. Add the soy sauce, brown sugar, cornstarch mixture (stirred) , bell pepper, and the cooked eggplant and stir-fry another minute or until the eggplant has absorbed most of the liquid. Remove from wok into a serving bowl, add the sesame oil and a bit of salt to taste. Delicious hot or chilled. Can also be served as a chunky dip with toasted pita chips