Szechuan Fried Eggplant
- Reviews 3
Ready In: 30 mins
Serves: 4
Ingredients
- 4 eggplants (halved lengthwise and cut diagonally into 2 inch pieces)
- 2 -3 tablespoons chicken broth
- 1 teaspoon sugar
- 3 scallions, finely chopped
- 1 teaspoon light soy sauce
- 2 teaspoons garlic, finely chopped
- 1 tablespoon chili bean sauce
- 2 teaspoons fresh gingerroot, finely chopped
- peanut oil (for frying)
Directions
- in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside.
- in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly,
- add the gingerroot, and garlic stir until fragrant.
- add the stock, sugar, and soy sauce.
- add the eggplant pieces and let simmer for 2 minutes.
- stir in the scallions and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off