SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
- Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
- In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
- Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
- Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
SZECHWAN EGGPLANT STIR-FRY
Had some Chinese eggplants on hand with nothing to do so I checked around online and put something together on my own to eat with rice. Other recipes I've seen mentioned ginger, peanut oil, chili and green onions, but I didn't have any on hand.
Provided by Nyx9013
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In medium pan at medium heat, add butter or olive oil then minced garlic.
- When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
- In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
- Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
- Add the previously mentioned mixture to the mix, along with the celery.
- Turn down heat to a low and cook for another minute or so.
- Add pepper and cilantro to taste and leave on the burner until ready to serve.
- Tip: Would probably taste pretty good with mushrooms.
Nutrition Facts : Calories 151.3, Fat 5.4, SaturatedFat 0.8, Sodium 622.9, Carbohydrate 24.9, Fiber 12.1, Sugar 12, Protein 5.2
SZECHUAN EGGPLANT AND VEGGIE STIR-FRY
I've never eaten eggplant this way, and it's so good. It gains an almost meaty texture and really makes the dish something special. It's earned a regular rotation on our dinner menu. The ingredients look simple but the flavor is restaurant-quality. For the Szechuan sauce, I use Recipe #72983. It makes double the amount needed for this recipe, so use half and save the rest, or just halve the recipe when making it.
Provided by Jujubegirl
Categories Cauliflower
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the eggplant slices with a couple tablespoons of salt and let rest 15 minutes. Rinse pieces in lukewarm water.
- Add black pepper and cornstarch to eggplant and toss together to coat the eggplant.
- Heat 2 tbsp oil in a skillet, and add the eggplant until they get soft and brownish (approx 10 minutes). Remove from heat and set aside. (You may need to do this in batches depending on the size of your skillet.).
- Steam broccoli, red pepper, onions, and cauliflower until slightly al dente.
- While the veggies are steaming, heat 1 tbsp oil in skillet and add shallots and green chilies. Cook for a couple minutes, then add Szechuan sauce.
- Add the eggplant and the veggies, and cook through, 5-10 minutes. Garnish with chopped peanuts.
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Ratings 12Total Time 20 minsCategory Main CourseCalories 368 per serving
- Cut the pork tenderloin into 1 inch square pieces or strips. Place in a bowl to marinate with 2 tablespoons cornstarch and 2 tablespoons soy sauce. Toss to coat and refrigerate for at least 15 minutes.
- Trim the ends off the Chinese eggplant. Cut each eggplant lengthwise into quarters, then cut crosswise into 2-inch long pieces. Toss lightly in a bowl with kosher salt and set aside to drain excess water.
- Prep sauce by mixing the remaining tablespoon of cornstarch, chili paste, black bean sauce, ginger, remaining 2 tablespoons soy sauce, honey, apple cider vinegar and sesame oil. Stir until the honey is dissolved. Set aside.
- Heat a wok or large skillet over high heat and add the oil. Add the minced garlic and stir fry quickly. Add the pork in batches and stir fry quickly until browned. Don’t overcrowd the pan or you will steam the pork. We want this stir fried with crispy edges.
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