SICHUAN EGGPLANT
Asian eggplant in a spicy garlic sauce makes a wonderful vegetable side dish. I love the small, slender Japanese eggplants as they are tender and don't have the bitterness of regular eggplant. Recipe is from my "James McNair's Favorites" cookbook.
Provided by DailyInspiration
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut ends from eggplants and cut crosswise into slices about 1/2 inch thick. then cut slices into half circles and set aside.
- In a small bowl, combine the soy sauce, sugar, vinegar, cornstarch, and chile with 1/2 cup water and stir to mix well; set aside.
- Place a wok, large saute pan, or large, heavy skillet over high heat. When the pan is hot, add the oil and swirl to coat the pan. When the oil is hot but not yet smoking, add the eggplant and garlic, quickly toss to coat with oil, and stir-fry, moving the pan off and on the heat as necessary to prevent scorching, until the eggplant is very tender but not falling apart, about 5 minutes. Stir the reserved soy sauce mixture to recombine, then stir it into the eggplant. Add the sliced green onions and stir until the sauce thickens, about 30 seconds.
- Transfer to a serving platter or bowl, sprinkle with chives or green onion tops and serve warm.
Nutrition Facts : Calories 176.7, Fat 9.4, SaturatedFat 0.7, Sodium 1346.3, Carbohydrate 21.2, Fiber 5.7, Sugar 10.5, Protein 4.6
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