Szechuan Eggplant

QSis

Grill Master
Staff member
Gold Site Supporter
I adapted this (just a little) from Tyler Florence's recipe. I'll post a link to his, as he uses a chile pepper, and I used Sambal.

I served the eggplant over my pork fried rice.

Szechuan Eggplant (adapted from Tyler Florence)
1 large eggplant, peeled and cubed
3 T olive oil
1 T. sesame oil
2 green onions, white and green parts sliced on the diagonal
1 tiny piece of ginger, minced
3 garlic cloves, minced
½ teas. Sambal (spicy sauce) or to taste
½ cup beef broth
3 T soy sauce
1 T rice vinegar
1 T brown sugar
1 T cornstarch

Heat oils in wok . Toss in eggplant and stir fry about 3 minutes. Remove eggplant from pan.
In a small bowl, mix the soy sauce, rice vinegar, brown sugar and cornstarch. Mix till the sugar and cornstarch are dissolved.
Add a little more oil if necessary, heat and then toss in the minced ginger, garlic, green onions and Sambal and stir for just a minute or less. Add in the broth. Add in the soy sauce mixture. Cook another minute until sauce is thickened.
Add eggplant back into the pan until heated through and sauce is absorbed.

Link to Tyler's http://www.foodnetwork.com/recipes/tyler-florence/szechwan-eggplant-stir-fry-recipe.html

Lee

 

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