Szechwan Eggplant Stir-Fry

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Szechwan Eggplant Stir-Fry

 

5 Asian eggplants

3 tablespoons peanut oil

1 tablespoon dark sesame oil

salt to taste

ground black pepper to taste

2 green onions, white and green parts, sliced on diagonal

1 piece fresh ginger, about 1 " , peeled, minced

3 garlic cloves, minced

1 fresh red chile, sliced

1/2 cup vegetable broth

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon light brown sugar

1 tablespoon cornstarch

1 tablespoon toasted sesame seeds for garnish

basil for garnish

fresh cilantro leaves for garnish

 

Cut the eggplants in half lengthwise and then slice crosswise into

wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils;

tilt the pan to coat all sides. When you see a slight smoke, add a layer

of eggplant, stir-fry until seared and sticky, about 3 minutes. Season

with salt and pepper. Remove the eggplant to a side platter and cook the

remaining eggplant in same manner, adding more oil, if needed.

After all the eggplant is out of the pan, add the green onions, ginger,

garlic, and chile; stir-fry for a minute until fragrant. Add the broth.

In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until

the sugar and cornstarch are dissolved. Pour the soy sauce mixture into

the wok and cook another minute, until the sauce has thickened.

Put the eggplant back in the pan, tossing quickly, until the sauce is

absorbed. Garnish with sesame seeds, basil, and cilantro and serve.

Serves 4.

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Char Haz

charrem

 

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