Prep 30 mins
Cook 10 mins
Tasty aubergine dish
- 1⁄4 cup vegetable oil
- 1 1⁄4 lbs eggplants, peeled if desired and cut into 1/2 inch cubes (about 6 cups)
- 1 teaspoon cornstarch
- 1⁄2 cup chicken broth
- 1 teaspoon minced garlic
- 1 tablespoon minced peeled fresh gingerroot
- 2 -3 teaspoons szechwan chili paste, to taste
- 1 teaspoon hoisin sauce
- 1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
- 1 tablespoon dry sherry
- 3 scallions, sliced thin
- 2 tablespoons soy sauce
- 1 tablespoon firmly packed light brown sugar
- 1 red bell pepper, minced
- 1⁄2 teaspoon oriental sesame oil, to taste
- In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned.
- Transfer the eggplant with a slotted spoon to paper towels to drain.
- In a small bowl dissolve the cornstarch in the broth.
- To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir fry the mixture for 30 seconds.
- Add the scallions and stir fry the mixture for 30 seconds.
- Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid.
- Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well.
- The eggplant mixture may be made 1 day in advance and kept covered and chilled.
We liked this very much. I did make some changes. I added about 1/2 lb ground pork, and used 1 red and 3 very small green bell peppers, cut in strips, which I sauteed with the garlic and ginger. I also used Chinese rice wine instead of sherry, and looking at the recipe now, I realize that I completely forgot the hoisin sauce. Will try to remember next time. However, I thought the amounts and kinds of seasonings were very good, even without. I used 2 teaspoons szechwan chili paste this time, but intend to use 3 teaspoons, if making it just for myself.
Best recipe I have found!!!
I made this almost exactly as posted, except I used 1 tsp Thai red curry paste because I did not have the Szechwan chili pepper paste. I also added a med. zucchini. It turned out great! I don't know how people are getting away with less oil. I needed the entire 1/4 cup, maybe more. Eggplant just sucks it up. Besides, it was not at all greasy this way. Make sure to cook the eggplant til soft (either in the 1st or second phase of its cooking). Next time I will be a bit more generous with the sauce. I think this will be my stirfry of choice for some time to come. DELICIOUS!