Aubergine Szechuan Style Recipe

click to rate

0 votes | 23 views

Servings: 4

Ingredients

Cost per serving $3.45 view details

Everyone loves this dish, even those who do not particularly like egg plant.
The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts.
Serve as a side dish or possibly first course for Western menus.
Cut aubergine into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set aside.
Heat 2 Tbsp. of the oil in a wide, flat skillet. When warm, add in half of the aubergine. Saute/fry, stirring constantly till seared and wilted, about 5 min. Remove to a plate. Cook remaining aubergine, adding more oil if needed. Transfer to plate. Set aside.
Heat a wok or possibly skillet over medium-high heat. Add in remaining 1 Tbsp. oil, the ginger, garlic and chile; cook gently but don't brown. Add in water chestnuts and half of the green onions; stir-fry for 5 seconds. Increase heat to high, add in reserved soy sauce mix and the aubergine. Toss quickly over high heat till the sauce is reduced and absorbed into aubergine, 1 to 2 min. Mix in vinegar and sesame oil. Remove to a serving dish. Top with remaining green onions and sesame seeds. Serve warm or possibly cool.