Eggplant Sichuan Style
Ingredients
6 chinese eggplant or
1 large italian eggplant
2 tsp. salt
4 Tbsp. peanut or corn oil
=(or more if needed)=
1 Tbsp. soy sauce
1 Tbsp. sugar
1/4 C. chicken stock
2 tsp. grated fresh peeled ginger
1 Tbsp. minced garlic
1/4 tsp. dried red chile flakes
1/4 C. chopped water chestnuts (peeled) preferably fresh
3 green onions trimmed and chopped
1 Tbsp. red wine vinegar
1 Tbsp. sesame oil
1 Tbsp. toasted black sesame seeds (for garnish)
Cooking Instructions
Cut eggplant into 1/2 by 2 inch strips. If using italian eggplants, peel skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 Tbls. of the oil, tilt wok to coat sides. When hot, add 1 layer of eggplant, stir fry until seared and tender (about 3 minutes ). Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed. Reheat wok over medium high heat. Add remaining 1 Tbls. of the oil, ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1 to 2 minutes ). Fold in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)