Szechwan-style Eggplant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 1 1/4 | lb | Eggplant, peeled if desired |
| and cut into 1/2-inch | ||
| cubes | ||
| about 6 cups | ||
| 1 | t | Cornstarch |
| 1/2 | c | Chicken broth |
| 1 | t | Minced garlic |
| 1 | T | Minced peeled fresh |
| gingerroot | ||
| 2 | t | Szechwan chili paste, or to |
| taste up to 3 | ||
| 1 | t | Hoisin sauce |
| 1 | T | Rice vinegar or white-wine |
| vinegar | ||
| 1 | T | Dry sherry |
| 3 | Scallions, sliced thin | |
| 2 | T | Soy sauce |
| 1 | T | Firmly packed light brown |
| sugar | ||
| 1 | Red bell pepper, minced | |
| 1/2 | t | Oriental sesame oil, or to |
| taste |
INSTRUCTIONS
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. Yield: 4 cups Recipe by: Cooking Live Show #CL8974 Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 765
Calories From Fat: 504
Total Fat: 57g
Cholesterol: <1mg
Sodium: 1543.9mg
Potassium: 1896.5mg
Carbohydrates: 55.9g
Fiber: 23.7g
Sugar: 24.7g
Protein: 12.3g