Szechuan Eggplant Stir-Fry

Szechuan Eggplant Stir-Fry

Yesterday was the second week of the Phoenix farmers market. I came armed with my insulated soft cooler and camera. After arriving I was over taken by the variety and beauty of the fruits and veggies, a plant eaters paradise for sure. Once again I forgot to take pictures. The farmers markets in the desert are very impressive in the fall and winter, just the opposite of the Oregon coast. Would love to have shared some pics, well, there’s always next time;)

One of the first veggies I placed in my basket was the Japanese eggplant. They are long and thin with a lovely purplish hue and firm flesh. When cooked they become soft, creamy and practically melt in your mouth. I decided a stir-fry would be a great way to cook up this variety of eggplant. And when I think of stir-fry I think of hot, spicy and lots of flavor. The trick is to cook the eggplant in very hot oil and not crowd the pan. I served the eggplant on a bed of jasmine rice but you could also serve it on rice noodles. Hope you like this as much as we did.

This recipe has been slightly adapted from the Food Network.

Szechuan Eggplant Stir-Fry Plated

Yield: 3 to 4Author: Cheri

Szechuan Eggplant Stir-Fry

INGREDIENTS:

• 2 pounds of Japanese eggplants, cut lengthwise and then cut crosswise into 1 inch pieces
• 3 tablespoons peanut or canola oil
• 1 tablespoon sesame oil
• 3 green onions, white and green parts, sliced thinly on a diagonal, divided, save 1/3 for garnish
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced
• 1 fresh red chile, sliced
• 1/2 cup vegetable broth
• 3 tablespoons soy sauce
• 1 tablespoon rice or white wine vinegar
• 1 tablespoon light brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon cilantro for garnish

INSTRUCTIONS:

1. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved.
2. Heat wok over medium-high heat and add peanut and sesame oil, When you see a light ripple in the oil add a single layer of eggplant, stir-fry until lightly browned, about 3 to 4 minutes. Remove and set aside, cook the remaining eggplant in the same way, add more oil, if needed, add to same dish, set aside.
3. Now add green onions, ginger, garlic, and chile; and stir until fragrant, 1 to 2 minutes. Add broth and soy sauce mixture into the wok and cook another minute, the sauce should thicken slightly. Add back in the eggplant, stir until the sauce is absorbed. Garnish with green onions and cilantro. Serve with rice or noodles.

notes

Have all ingredients prepped beforehand. Also cook the eggplant in very hot oil and not crowd the pan.

Created using The Recipes Generator