Eggplant szechuan style #1

4 Servings

Ingredients

Quantity Ingredient
1 pounds Oriental eggplant or 1 domastic eggplant
3 eaches Green onion; divided
1 each Tb Garlic; minced
2 teaspoons Fresh ginger; minced
2 teaspoons Hot bean sauce
½ cup Chicken broth
1 each Tb Soy sauce
1 each Tb Red wine vinegar
1½ teaspoon Sugar
5 eaches Tb Vegetble oil; divided
1 each Tb Water
1 teaspoon Cornstarch
1 teaspoon Sesame oil
Cut unpeeled eggplant into 1/2-inch thick slices;
Cut slices into 2 1/2-inch strips.
Cut 1 onion into thin slices; reserve for
Garnish. Cut remaining onions into thin slices.

Directions

YIELD: 5 SERVINGS

Combine onions, garlic, ginger and hot bean sauce in medium bowl.

Combine chicken broth, soy sauce, vinegar and sugar in small bowl.

Heat 2 tablespoon vegetable oil in wok or large skillet over medium high heat. Add ½ of eggplant and cook, stirring often, until soft and moist, about 5 minutes. Remove to colander; drain. Repeat, using 2 more tablespoons in vegetable oil and the remaining eggplant. Heat remaining 1 tablespoon vegetable oil in wok over medium-hgh heat. Add onion-garlic mixture and stir-fry 30 seconds; return eggplant to wok.

Add chicken broth mixture. Bring to a boil and cook, stirring occasionally, until liquid is almost evaporated. Blend water and cornstarch in small cup; add to wok. Cook and stir until sauce boils and thickens slightly. Stir in sesame oil. Garnish with reserved onion slices. Makes 4 to 5 servings. ++++-

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