Post by applecrisp1 on Sept 23, 2016 22:20:28 GMT -5
I've had this recipe saved for years but just recently tried it. I saw on the CLBB and I think it was originally posted by helios, but the comments are from blazedog. Confusing right -- no matter, it was delicious and thanks to the OP and any comments from others. I thought it was really good and a nice change in flavors to many of my usual eggplant recipes I've made.
I think the recipe was originally supposed to be an appetizer served with pita wedges, but like the OP I made it a main dish served with some veggies etc ..... Oh I did cut the chili paste even more since I don't care for spicy food.
H'ere's the recipe and some comments (not mine):
Szechwan Style Eggplant
1/4 cup vegetable oil (umm... not in this lifetime! I used somewhere between a tsp and a tablespoon of oil and topped it off with cooking spray)
1 1/4 lb eggplant (peeled if deisred, cut into 1/2 inch cubes - about 6 cups)
1 teaspoon cornstarch
1/2 cup chicken (or vegetarian) broth
1 teaspoon minced garlic
1 tablespoon minced peeled gingerroot
2-3 teaspoons Szechwan chili paste (or to taste - I recommend 2 as that's what I used and it was pretty spicy)
1 teaspoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon Sherry
3 scallions sliced thin
2 tablespoons soy sauce
1 tablespoon brown sugar packed
1 red bell pepper minced or chopped in small chunks
1/2 teaspoon oriental sesame oil to taste
In wok or large skillet heat the veg. oil over high heat until it is hot but not smoking. Stir-fry eggplant over moderately high heat for 3-5 minutes or until tender and browned. Transfer to paper towel lined plate to drain.
In a small bowl, dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chilil paste, the hoisin sauce, the vinegar, and the sherry and stirfry misture for 30 seconds. Add scallions and stirfry for 30 seconds. Add soy sauce, sugar, cornstarch mixture (stirred), the bell pepper and the eggplant and stirfry for 1 mintue until eggplant absorbs most liquid. Remove wok from heat, add sesame oil and salt and pepper to taste. Toss mixture well.
I think the recipe was originally supposed to be an appetizer served with pita wedges, but like the OP I made it a main dish served with some veggies etc ..... Oh I did cut the chili paste even more since I don't care for spicy food.
H'ere's the recipe and some comments (not mine):
Szechwan Style Eggplant
1/4 cup vegetable oil (umm... not in this lifetime! I used somewhere between a tsp and a tablespoon of oil and topped it off with cooking spray)
1 1/4 lb eggplant (peeled if deisred, cut into 1/2 inch cubes - about 6 cups)
1 teaspoon cornstarch
1/2 cup chicken (or vegetarian) broth
1 teaspoon minced garlic
1 tablespoon minced peeled gingerroot
2-3 teaspoons Szechwan chili paste (or to taste - I recommend 2 as that's what I used and it was pretty spicy)
1 teaspoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon Sherry
3 scallions sliced thin
2 tablespoons soy sauce
1 tablespoon brown sugar packed
1 red bell pepper minced or chopped in small chunks
1/2 teaspoon oriental sesame oil to taste
In wok or large skillet heat the veg. oil over high heat until it is hot but not smoking. Stir-fry eggplant over moderately high heat for 3-5 minutes or until tender and browned. Transfer to paper towel lined plate to drain.
In a small bowl, dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chilil paste, the hoisin sauce, the vinegar, and the sherry and stirfry misture for 30 seconds. Add scallions and stirfry for 30 seconds. Add soy sauce, sugar, cornstarch mixture (stirred), the bell pepper and the eggplant and stirfry for 1 mintue until eggplant absorbs most liquid. Remove wok from heat, add sesame oil and salt and pepper to taste. Toss mixture well.
