Eggplant in Szechwan Sauce
1 large eggplant
Cut eggplant into 1-inch x 3-inches julienne pieces. Soak in ice water for 15 minutes. Drain eggplant and dry with paper towels.
2 or more fresh jalapenos, seeded and chopped
4 cloves garlic, minced
1 large green onion, chopped in 1/2-inch pieces
1/2 cup oil
1/4 cup soy sauce
1/2 cup water
1/2 to 1 teaspoon white pepper
1 teaspoon sugar
1 tablespoon cornstarch
Heat wok, add oil. Add eggplant, stir to coat with oil, cover and cook 2 minutes. Uncover and continue cooking for 2 minutes. Add chopped peppers, garlic, green onion, and cook until eggplant is tender (20 to 30 minutes.) Pieces must be completely limp before sauce is added.
Stir sauce ingredients together and add to eggplant. Stir until thick. Remove to serving dish. Serve just warm or at room temp. for optimum taste.
Great. Too much oil though. I used sesame oil for more flavor. I found the corn starch was not needed.
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