Szechwan Eggplant Stir-Fry Recipe

  • 4-6 Asian eggplants
  • 3 tablespoons peanut oil
  • 1 tablespoon dark sesame oil
  • Kosher Salt and freshly ground pepper
  • 4 green onions, white and green parts, sliced diagonally 1 1/2 inches
  • 1 inch piece of fresh ginger, peeled, smashed and minced
  • 3 cloves garlic
  • 1 fresh red chili, sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon corn starch
  • 1 tablespoon toasted sesame seeds, to garnish
  • Thai basil or globe basil and fresh cilantro leaves to garnish
Container:Wok or large skillet
  • Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1 inch thick.
  • Heat wok or large skillet on med-high and add the oils, tilt the pan to coat all sides.
  • When smoking hot, 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.
  • Cook the remaining eggplant in the same manner, adding more oil, if needed.
  • After all the eggplant is out of the pan, add the green onions, ginger, garlic and chili.
  • Stir-fry for a minute until fragrant. Add the broth.
  • In small bowl, mix the soy, vinegar, sugar, and cornstarch, until the sugar and cornstarch are dissolved.
  • Pour the soy mixture into the wok and cook another minute, until the sauce is absorbed.
  • Garnish with sesame seeds, basil, and cilantro; serve immediately.
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