Szechuan Eggplants
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
3
ingredients
- 680.38 g eggplants, 2 inch wedges
- 59.16 ml peanut oil
- 14.79 ml chili oil
- 1 clove garlic
- 29.58 ml ginger, minced
- 1 scallion, finely chopped
- 29.58 ml red bean paste
- 14.79 ml soy sauce
- 29.58 ml dry sherry
- 29.58 ml cider vinegar
- 4.92 ml sugar
- 2.46 ml szechuan peppercorns, roasted and ground
- 4.92 ml cornstarch (I use arrowroot)
- 14.79 ml water
- 4.92 ml sesame oil
directions
- Mix bean paste, soy sauce, dry sherry, vinegar, sugar and Szechuan peppercorns in one bowl.
- Mix cornstarch, water and sesame oil in another bowl.
- Heat Wok until hot, add oils and heat until the oil streams freely on the side of the wok.
- Add eggplant to the wok and toss until coated with oil.
- Cook until it's soft and golden brown (about 6 minutes).
- Add sauce and cook for 3 seconds.
- Add starch mixture and cook until the starch turns translucent.
- Serve with Rice.
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RECIPE SUBMITTED BY
Zeke Koch
Seattle, WA