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    You are in: Home / Recipes / Szechuan Eggplants Recipe
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    Szechuan Eggplants

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix bean paste, soy sauce, dry sherry, vinegar, sugar and Szechuan peppercorns in one bowl.
    2. 2
      Mix cornstarch, water and sesame oil in another bowl.
    3. 3
      Heat Wok until hot, add oils and heat until the oil streams freely on the side of the wok.
    4. 4
      Add eggplant to the wok and toss until coated with oil.
    5. 5
      Cook until it's soft and golden brown (about 6 minutes).
    6. 6
      Add sauce and cook for 3 seconds.
    7. 7
      Add starch mixture and cook until the starch turns translucent.
    8. 8
      Serve with Rice.

    Ratings & Reviews:

    • on December 08, 2006

      Recipe derived from the Key to Chinese Cooking by Irene Kuo

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2001

      45

      A fantastic version - very fragrant and complex taste. Highly recommended for those who like spicy eggplant.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Szechuan Eggplants

    Serving Size: 1 (216 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 264.2
     
    Calories from Fat 180
    68%
    Total Fat 20.1 g
    30%
    Saturated Fat 3.4 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 342.8 mg
    14%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 8.4 g
    33%
    Sugars 7.2 g
    28%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    chili oil

    red bean paste

    szechuan peppercorns

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