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Spicy Szechuan eggplant




Source of Recipe


gilly at rc


Recipe Introduction


Try this with zucchini or summer squash.


List of Ingredients




2 medium-size eggplants, about 2 lbs (1 kg) total
1 tbsp ( 15 mL) vegetable oil
5 garlic cloves, minced, or 2 tsp (10 mL) bottled minced garlic
1 tbsp ( 15 mL) bottled minced ginger or 2 tsp (10 mL) minced fresh ginger
1/2 cup ( 125 mL) chicken bouillon or vegetable broth
2 tbsp ( 30 mL) soy sauce
2 tbsp ( 30 mL) rice vinegar
1 tsp ( 5 mL) dark sesame oil
1 tbsp ( 15 mL) granulated sugar
1 tsp ( 5 mL) hot chili-garlic sauce
4 green onions, finely chopped
1 to 2 tomatoes, coarsely chopped
sprinkling of sesame seeds for garnish (optional)


Recipe



1. Peel eggplants and cut into 1-inch (2-cm) pieces. Heat oil in a large non-stick frying pan or wok set over medium-high heat. Stir-fry eggplants until slightly darkened, from 2 to 3 minutes. Reduce heat to medium. Add garlic and ginger and stir-fry for 1 minute.

2. Add bouillon, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to a boil. Cook, uncovered and stirring often, until eggplants are very tender and sauce has thickened, about 5 minutes. Stir in onions and tomatoes. Season with salt to taste, if needed. Serve in bowls over rice, toss with pasta or serve with chicken. Sprinkle with sesame seeds, if you like.