Prep 20 mins
Cook 15 mins
Note I garnished with some 'fried egg' using egg beaters with a chinese style seasoning. I will add the exact directions for this next time. Adopted 8/17/06
- 4 -5 Japanese eggplants, sliced 1/2 inch thick and 2 inches long
- 1⁄2 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1 1⁄2 tablespoons szechuan hot bean sauce
- 1⁄2 tablespoon szechuan style pepper
- 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
- 1⁄4 cup vegetable broth or 1⁄4 cup chicken broth
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 tablespoon rice wine vinegar
- 2 tablespoons minced green onions
- 3 drops sesame oil
- 1 tablespoon chopped parsley
- NOTE if using American Eggplant, use baby eggplant and it should be peeled. Slice the same way.
- Heat saute pan over high heat with some broth then add ginger, garlic and eggplant slices; stir fry until eggplant becomes thoroughly soft. [note to save time you can nuke the eggplant slices until almost done]. Note if you decide to nuke it or bake it a bit first sprinkle with the szechaun pepper in this step instead of adding it to the next step.
- Add bean sauce, szechaun pepper, Braggs or soy sauce, vegetable broth and sesame oil stirring for 1 minutes over high heat.
- Add black pepper, vinegar and green onion; stir until hot and blended.
- Serve garnished with parsley. You may serve over rice.
- Note: The vegetable broth was a medium one. Not too light nor overly rich. However the recipe seems that it would allow you to try either one in place of the medium broth. I will give it a shot when I have some made up for that.