6 chinese eggplants (about 1 1/2 poun, ds)
1 tbsp soy sauce
1 tbsp sugar
1/4 cup chicken stock
5 tbsp peanut or corn oil, or more if need, ed
2 tsp ginger, fresh, peeled & grated
1 tbsp garlic, minced
1/4 tsp dried red chile flakes
1/4 cup water chestnut, peeled & chopped (prefera
3 scallion, trimmed & chopped
1 1/2 tbsp red wine vinegar
1 tbsp asian sesame oil
1 tbsp toasted sesame seeds, for garnish
A Recipe for
Eggplant Szechuan Style
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
This Recipe for Eggplant Szechuan Style is one of thousands in the Recipes-to-go Asian Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
If you enjoy this Eggplant Szechuan Style Recipe - you should enjoy the recipe collections you can find on the websites below:
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Food Tip |
This is a recipe for Eggplant Szechuan Style from the recipe cookbook of Recipes-to-go (Asian)
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
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
Western menus.
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.
Serves: 4
Eggplant Szechuan Style Recipe brought to you by Recipes To-Go