Szechwan Style Eggplant With Pita Wedges Recipes

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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 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

SZECHUAN SPICY EGGPLANT



Szechuan Spicy Eggplant image

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

1 (1 1/2 pound) eggplant
4 tablespoons soy sauce
¼ cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
¼ pound fresh shrimp - peeled, deveined, and diced
⅓ pound lean ground beef
1 tablespoon sesame oil
4 cups hot cooked rice

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

SZECHWAN-STYLE EGGPLANT WITH PITA WEDGES



Szechwan-Style Eggplant with Pita Wedges image

Categories     Vegetable     Stir-Fry     Eggplant     Summer     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 17

1/4 cup vegetable oil
a 1 1/4-pound eggplant, peeled if desired and cut into 1/2-inch cubes (about 6 cups)
1 teaspoon cornstarch
1/2 cup chicken broth
1 teaspoon minced garlic
1 tablespoon minced peeled fresh gingerroot
2 to 3 teaspoons Szechwan chili paste*, or to taste
1 teaspoon hoisin sauce*
1 tablespoon rice vinegar* or white-wine vinegar
1 tablespoon dry Sherry
3 scallions, sliced thin
2 tablespoons soy sauce
1 tablespoon firmly packed light brown sugar
1 red bell pepper, minced
1/2 teaspoon Oriental sesame oil, or to taste
white pita and whole-wheat pita, cut into wedges, as an accompaniment
*available at Oriental markets, specialty foods shops, and some supermarkets

Steps:

  • In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir-fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to paper towels to drain.
  • In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir-fry the mixture for 30 seconds. Add the scallions and stir-fry the mixture for 30 seconds. Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir-fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well. The eggplant mixture may be made 1 day in advance and kept covered and chilled. Transfer the eggplant mixture to a bowl and serve it with the pita wedges.

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