SZECHUAN-STYLE EGGPLANT

SZECHUAN-STYLE EGGPLANT image

Number Of Ingredients 15

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1/4 cup vegetable or peanut oil
1 medium eggplant (1-1/4 lb) peeled and cut into 1/2" cubes
1 tsp cornstarch
1/2 cup chicken broth
1 medium garlic clove minced
1 tbsp minced fresh gingerrot
2-3 tsp Asian chili paste or chili sauce
1 tsp Hoisin sauce
1 tbsp rice vinegar or white wine vinegar
1 tbsp Sherry (in a pinch I used Cognac)
3 scallions sliced thinly on the diagonal
2 tbsp light soy sauce
1 tbsp light brown sugar
1 red bell pepper minced
1/2 tsp seasme oil

Steps:

In a wok, heat the oil to hot and stir-fry the egglant 3-5 minutes until tender. Remove to a colander lined with paper towels to drain off excess oil. Dissolve cornstarch in the broth. Add to the wok the garlic, gingerroot, chili paste, hoisin sauce, vinegar and sherry and stir-fry 30 second. Add the scallions and stir fry another 30 seconds. Add the soy sauce, brown sugar, cornstarch mixture (stirred) , bell pepper, and the cooked eggplant and stir-fry another minute or until the eggplant has absorbed most of the liquid. Remove from wok into a serving bowl, add the sesame oil and a bit of salt to taste. Delicious hot or chilled. Can also be served as a chunky dip with toasted pita chips