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 peopleCategories: 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
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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.
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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.
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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.
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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