Szechuan Stir-Fried Eggplant

(from kylerhea’s recipe box)

Based on the favorite at P.F. Changs * Per serving: 273 calories (48 percent from fat), 15.4 g fat (2.6 g saturated, 6.8 g monounsaturated), 0 cholesterol, 4.5 g protein, 32.8 g carbohydrates, 8.5 g fiber, 857 mg sodium.

Source: Seattle Times

Serves 4 people

Categories: August2010, asian, eggplant

Ingredients

  • 2 pounds eggplant (small Asian type preferred)
  • 1/4 cup plus 1 tablespoon cornstarch, divided
  • 1/4 cup peanut oil
  • 1 teaspoon toasted sesame oil
  • 1/2 cup vegetable or chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon white or rice vinegar
  • 1 1/2 tablespoons sugar
  • 1 tablespoon fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 1 fresh hot chili, core and seeds removed, then mince the chili
  • 1 teaspoon black bean paste
  • 3 green onions, sliced fine
  • Toasted sesame seeds and fresh cilantro leaves (optional)

Directions

  1. Cut the eggplants into 1-inch chunks. Place in a large food-grade plastic bag, add 1/4 cup cornstarch and shake to coat evenly. Dump eggplant into a colander and shake again to get off excess cornstarch. Set aside.

  2. Heat peanut and sesame oils in a wok or large, heavy skillet over medium-high heat. Use a brush to coat entire interior of pan. Working in batches if necessary, stir-fry eggplant 3 to 4 minutes, until nicely seared and tender. Transfer to a platter lined with paper towel.

  3. Measure the broth, soy sauce, vinegar and sugar into a lidded jar and shake to combine. Mix the 1 tablespoon cornstarch with 2 tablespoons water, add to the jar and shake again. Set aside.

  4. Add the ginger, garlic, chili and bean paste to the wok, still over medium-high heat. Stir-fry 1 minute. Add the broth mixture and cook 1 minute, until sauce starts to thicken. Return eggplant to the wok, add the green onion, and toss until most of the sauce is absorbed. Serve garnished with sesame seeds and cilantro

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