Title: Eggplant Sichuan Style
Yield: 4 servings
6 Chinese eggplants (about 1 1/2 pounds)
1 tb Soy sauce
1 tb Sugar
1/4 c Chicken stock
5 tb Peanut or corn oil, or more if needed
2 ts Peeled, grated fresh ginger
1 tb Minced garlic
1/4 ts Dried red chile flakes
1/4 c Peeled, chopped water chestnuts (preferably fresh)
3 Green onions, trimmed and chopped
1 1/2 tb Red wine vinegar
1 tb Asian sesame oil
1 tb Toasted sesame seeds, for garnish
Everyone loves this dish, even those who don't particularly like egg
plant. The flavor virtually explodes with a lively combination of
sweet, spicy, tart and savory followed by the refreshing crunch of
fresh water chestnuts. Serve as a side dish or first course for
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set aside.
Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add
half of the eggplant. Saute, stirring constantly until seared and
wilted, about 5 minutes. Remove to a plate. Cook remaining eggplant,
adding more oil if needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add remaining 1
tablespoon oil, the ginger, garlic and chile; cook gently but do not
brown. Add water chestnuts and half of the green onions; stir-fry for
5 seconds. Increase heat to high, add reserved soy sauce mixture and
the eggplant. Toss quickly over high heat until the sauce is reduced
and absorbed into eggplant, 1 to 2 minutes. Fold in vinegar and
sesame oil. Remove to a serving dish. Top with remaining green onions
and sesame seeds. Serve hot or cold.
PER SERVING: 180 calories, 2 g protein, 12 g carbohydrate, 15 g fat
(2 g saturated), 0 mg cholesterol, 178 mg sodium, 4 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 11/25/91.