Szechwan-Style Eggplant
chinese, insert
1 x no ingredients
1/4 c vegetable oil 1 1/4 lb eggplant -- peeled if : desired : - : - : - 6 cups) 1 ts cornstarch 1/2 c chicken broth 1 ts minced garlic 1 TB minced peeled fresh : gingerroot 2 ts szechwan chili paste -- or : to taste , (up : - 1 ts hoisin sauce 1 TB rice vinegar or white-wine : vinegar 1 TB dry sherry 3 scallions -- sliced thin 2 TB soy sauce 1 TB firmly packed light brown : sugar 1 red bell pepper -- minced 1/2 ts oriental sesame oil -- or to : taste : and cut into 1/2 -inch cubes : (about : to 3)
In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to paper towels to drain.
In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir fry the mixture for 30 seconds. Add the scallions and stir fry the mixture for 30 seconds. Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well. The eggplant mixture may be made 1 day in advance and kept covered and chilled.
Yield: 4 cups
Recipe By : Cooking Live Show #CL8974
From: "Angele And Jon - Freeman" Date: 14 Oct 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings