Szechuan-Style Eggplant

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss eggplant in colander with salt; let stand 30 minutes.
  • Rinse off salt and pat eggplant dry with paper towels; set aside.
  • Place green onion in work bowl of food processor with steel knife.
  • With machine running, drop ginger and garlic through feed tube and mince finely.
  • Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
  • Add green onion mixture and stir fry until fragrant, about 1 minute.
  • Add eggplant and toss to coat with oil.
  • Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
  • Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
  • Add Sherry mixture to wok and stir 2 minutes.
  • Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
  • Stir until sauce is glossy, about 15 more seconds.
  • Serve immediately.
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