Sichuan Eggplant Linguine Recipes

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SICHUAN EGGPLANT STIR FRY (鱼香茄子)



Sichuan Eggplant Stir Fry (鱼香茄子) image

Crispy eggplant covered in a sticky sweet, sour, savory and slightly spicy sauce. A signature Sichuan dish that turns eggplant haters into eggplant lovers. {vegetarian adaptable}

Provided by Maggie Zhu

Categories     Main

Time 35m

Number Of Ingredients 18

2 (1 lbs / 450 g in total) eggplant (, cut to 8-cm (3-inch) sticks (*Footnote 1))
1 teaspoon salt
1/4 cup cornstarch (, to coat the eggplant)
3 tablespoons Chinkiang vinegar
1 tablespoon light soy sauce ((or soy sauce))
1 tablespoon dark soy sauce ((or soy sauce))
1 tablespoon Shaoxing wine ((or dry sherry))
1 tablespoon Doubanjiang ((fermented chili bean paste))
2 tablespoons sugar
1/2 cup chicken stock ((or vegetable stock))
1 tablespoon cornstarch
1/2 cup peanut oil ((or vegetable oil))
2 teaspoons Sichuan peppercorns
4 green onions (, chopped)
3 tablespoons minced garlic (about 8 cloves garlic)
1 tablespoon ginger (, minced)
1/2 lbs (230 g) ground pork ( (*Footnote 2) (Optional))
8 to 10 Chinese dried chili peppers ((or Korean dried chili peppers))

Steps:

  • Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick.
  • Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
  • Add all the sauce ingredients into a bowl. Stir to mix well.
  • Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
  • Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
  • Once the eggplant is all cooked, remove the pan from the stove. Drain extra oil and only leave 1 tablespoon in the pan by pouring the oil into a heatproof bowl, or wipe the pan with a few layers of paper towels attached to the front end of a pair of tongs.
  • Add the Sichuan peppercorns into the pan. Cook over medium heat until the peppercorns turn dark brown. Remove them with a spatula and transfer to a small bowl (*Footnote 3). Add the pork. Cook and chop with your spatula, until separated into small bits and cooked through. Add green onion, garlic, ginger, and dried chili peppers. Stir a few times to release the fragrance.
  • Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well.
  • Turn to the lowest heat and taste the sauce (be careful, it will be very hot!) Adjust flavor by sprinkling a bit more salt or sugar, if needed. Turn to medium heat and mix well again. Transfer everything to a plate immediately.
  • Serve hot over steamed rice as a main.

Nutrition Facts : ServingSize 1 bowl, Calories 353 kcal, Carbohydrate 25.1 g, Protein 2.7 g, Fat 27.6 g, Cholesterol 0.9 mg, Sodium 846.7 mg, Sugar 10.4 g

YU XIANG QIE ZI (SICHUAN EGGPLANT)



Yu Xiang Qie Zi (Sichuan Eggplant) image

Sichuan style eggplants stir fry

Provided by Elaine

Categories     Side Dish

Time 20m

Number Of Ingredients 16

2 long eggplants (, around 400g)
1/4 cup mince pork
1 tbsp. chopped pickled peppers
1/2 tbsp. broad bean paste ( , Doubanjiang)
2 garlic cloves ( , chopped)
1 tbsp. chopped ginger
2 green onions ( , white part and green part separately chopped)
2 tbsp. vegetable cooking oil
1 tsp. salt for soaking
starch for coating
2 tsp. light soy sauce
1 tbsp. black vinegar
5 tbsp. water
1 tbsp. starch (,)
2 tbsp. sugar
1/4 tsp. salt

Steps:

  • Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
  • Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
  • Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
  • Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
  • Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
  • Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.

Nutrition Facts : Calories 204 kcal, Carbohydrate 15 g, Protein 2 g, Fat 15 g, SaturatedFat 12 g, Sodium 1374 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SZECHUAN STYLE EGGPLANT (AUBERGINE)



Szechuan Style Eggplant (Aubergine) image

Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.

Provided by PalatablePastime

Categories     Vegetable

Time 29m

Yield 4 serving(s)

Number Of Ingredients 13

6 Japanese eggplants, cut into finger sized strips
1 1/2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 cup chicken broth
4 tablespoons peanut oil
1 tablespoon grated ginger
1 tablespoon minced garlic
1/2-1 teaspoon red pepper flakes
1/4 cup water chestnut, rinsed and chopped
3 -4 scallions, finely chopped
1 1/2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil
1 tablespoon toasted sesame seeds

Steps:

  • Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
  • While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
  • Remove eggplant from skillet when cooked and keep warm.
  • Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
  • Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
  • Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
  • Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
  • Serve hot, garnished with sesame seeds.

Nutrition Facts : Calories 398.5, Fat 19.8, SaturatedFat 3.3, Sodium 445, Carbohydrate 55.6, Fiber 29.1, Sugar 23.6, Protein 10.3

SZECHWAN EGGPLANT STIR-FRY



Szechwan Eggplant Stir-Fry image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 15

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

Steps:

  • Cut the eggplants in 1/2 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, Thai basil, and cilantro and serve.

SZECHUAN FRIED EGGPLANT



Szechuan Fried Eggplant image

Make and share this Szechuan Fried Eggplant recipe from Food.com.

Provided by daisygrl64

Categories     Szechuan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 eggplants (halved lengthwise and cut diagonally into 2 inch pieces)
2 -3 tablespoons chicken broth
1 teaspoon sugar
3 scallions, finely chopped
1 teaspoon light soy sauce
2 teaspoons garlic, finely chopped
1 tablespoon chili bean sauce
2 teaspoons fresh gingerroot, finely chopped
peanut oil (for frying)

Steps:

  • in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside.
  • in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly,
  • add the gingerroot, and garlic stir until fragrant.
  • add the stock, sugar, and soy sauce.
  • add the eggplant pieces and let simmer for 2 minutes.
  • stir in the scallions and serve.

SICHUAN EGGPLANT LINGUINE



Sichuan Eggplant Linguine image

Enjoy this spicy pasta with Sichuan sauce - a tasty dinner ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces uncooked linguine
1 teaspoon vegetable oil
1 medium Japanese eggplant, chopped (about 1 1/2 cups)
3/4 cup chunky garlic and onion spaghetti sauce
1 to 2 teaspoons Sichuan (Szechuan) hot and spicy sauce or Chinese chili sauce
1/2 teaspoon freshly grated gingerroot, if desired

Steps:

  • Cook linguine as directed on package.
  • While linguine is cooking, heat oil in 1-quart saucepan over medium-high heat. Sauté eggplant in oil. Stir in spaghetti and Sichuan (Szechuan) sauces; reduce heat to medium. Cook 2 minutes, stirring occasionally, until hot.
  • Drain linguine and toss with eggplant sauce. Sprinkle with gingerroot.

Nutrition Facts : Calories 385, Carbohydrate 80 g, Cholesterol 0 mg, Fiber 10 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 510 mg

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