Veggies: Aubergine, Szechuan Style
Source of Recipe
fooddownunder.com
List of Ingredients
6 Chinese aubergines (about 1 1/2 pounds)
1 tbl Soy sauce
1 tbl Sugar
1/4 cup Chicken stock
5 tbl Peanut or corn oil or more if needed
2 tsp Ginger fresh, peeled & grated
1 tbl Garlic minced
1/4 tsp Dried red chile flakes
1/4 cup Water chestnut peeled & chopped (preferably fresh)
3 Scallion trimmed & chopped
1 1/2 tbl Red wine vinegar
1 tbl Asian sesame oil
1 tbl Toasted sesame seeds for garnishRecipe
* Cut aubergine into 1/2-inch wide by 2-inch long strips.
* Mix together soy sauce, sugar and chicken stock. Set aside.
* Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add half of the aubergine. Saute, stirring constantly until seared and wilted, about 5 minutes. Remove to a plate. Cook remaining aubergine, adding more oil if needed. Transfer to plate. Set aside.
* Heat a wok or skillet over medium-high heat. Add remaining 1 tablespoon oil, the ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir-fry for 5 seconds. Increase heat to high, add reserved soy sauce mixture and the aubergine. Toss quickly over high heat until the sauce is reduced and absorbed into aubergine, 1 to 2 minutes. Fold in vinegar and sesame oil. Remove to a serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold.
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