Best 2 Szechwan Eggplant Recipes
Szechwan eggplant is a popular dish in Chinese cuisine, known for its bold flavors and spicy kick. Originating from the Sichuan province of China, this dish combines the distinct flavors of Szechwan peppercorns, garlic, ginger, and chili peppers with tender eggplant. The result is a tantalizing dish that can be served as an appetizer, side, or main course. Whether you prefer a milder or spicier version, there are many variations of this dish to suit your taste preferences. This article will guide you through the process of creating a delicious Szechwan eggplant dish, offering tips and tricks to achieve the perfect balance of flavors and textures. Get ready to embark on a culinary journey and discover the secrets behind this beloved dish.
Check out the recipes below so you can choose the best recipe for yourself!
SZECHWAN EGGPLANT STIR-FRY
Steps:
- 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.
SZECHWAN EGGPLANT
Eggplant and ground pork in a spicy sauce. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pare eggplant and cut into 2-inch strips.
- In a wok or skillet, heat oil to 450°F Fry eggplant until soft; remove from oil and set aside.
- Pour out all but 1 teaspoon of the oil; fry meat for 1 minute. Stir in eggplant.
- Combine remaining ingredients and stir into eggplant mixture; cook 1 minute.
Tips:
- To make the best Szechwan eggplant, use fresh, tender eggplants. Look for eggplants that are deep purple in color and have smooth, shiny skin.
- Cut the eggplants into uniform pieces so that they cook evenly. If the pieces are too small, they will overcook and become mushy. If the pieces are too large, they will not cook through properly.
- To prevent the eggplants from absorbing too much oil, salt them before cooking. This will help to draw out the moisture from the eggplants.
- Use a well-seasoned wok or large skillet to cook the eggplants. This will help to prevent them from sticking.
- Cook the eggplants over high heat until they are tender and slightly charred. This will give them a smoky flavor.
- Serve the Szechwan eggplant immediately, garnished with chopped green onions and cilantro.
Conclusion:
Szechwan eggplant is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy.
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