You saved Szechuan Spicy Eggplant to your. Sear the eggplant in an extra-large flat skillet, versus a round wok. Information is not currently available for this nutrient. Cook it for 20 seconds then add the Eggplant back into the skillet, gently coating. The salty/sweet/spicy flavour is intense. 'Rest of the measurements as written. The recipe is a bomb! The chili sauce, the Chinese type - not the ketchup cousin, added just a little spice. I made some modifications to the recipe and it turned out really good! Then coat in cornstarch. in the same pan I sauteed the eggplants in a little bit more oil until almost tender than combined pork eggplant sauces cornstarch last in the pan to let the flavors marry and thicken. Once all the eggplant are cut ( 4 x 10-inch eggplants), place in a bowl of salted water for 20 minutes. Heat oil and fry the eggplant in 2-3 batches … until soft, browned, and sticky. I love this recipe! Vegetarians could omit the meat and use cubed crumbled or fried tofu instead. Always nice to have on hand ( my husband looooooves this stuff!). Fantastic recipe. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Calling all you Eggplant lovers out there! Thanks Minhuey for giving me a taste of mom's home cooking! Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Add comma separated list of ingredients to include in recipe. Garnish with scallions and roasted peanuts or this Peanut Chili crunch. never have 5 spice but try to make a blend like it and it still tastes great. 'Would've used 2t oyster sauce, but I was out. It's actually one of my favourite ways to eat tofu. If you are going to serve this over rice I think doubling the sauce is a good idea. This helps … I used the full smount of sauce for one pound of eggplant. I made this a second time using chicken green onion red bell pepper sugar snap peas and of course the eggplant and served it over brown rice. Place a pot lid on top to … In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Worth every minute you spend browning those sides. Thank you! Each batch will take about 10 minutes, and require to turn the eggplant over one by one to get each side golden. It's not the prettiest dish you'll see, but it is very good. Adjust the amount of chili sauce to suit your taste. I sauteed the pork with ginger garlic and half the scallions quickly with a little veg. :) OH, OH, OH, I kinda did change a few more things now that I'm rereading the recipe. I skipped the meat and only used tofu and eggplant and it was great. Add crushed – peppercorn, star anise, cinnamon, and cloves to the mix and saute for a min. This is a recipe from my Chinese mother, whose cooking is unsurpassable. Oops, change of plans! Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. 4. ★☆ Try to get get them roughly the same size for even cooking. Chinese Eggplant with Szechuan Sauce with chilies and peanuts– a tasty, easy vegan dinner recipe! ¼ pound fresh shrimp - peeled, deveined, and diced. I remembered a dish we had in Shanghai a few years back, and dug up my old recipe notes. There it was in BOLD – Spicy Chinese Eggplant with Szechuan Sauce with a huge star and circle around it – a reminder to share it with you! Cut at a diagonal so each piece is like a triangle, about an inch thick at its thickest end. Be patient browning each side of the eggplant. Folks who love spicy food will approve of this fantastic meat and eggplant dish! Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick. Stir fry the ginger and garlic for a quick minute then add the chilies. Oops. Note4Me: If you add enough sauce ingredietnts, no need to cover for cooking. Place it in a serving dish, or divide among bowls over brown rice, black rice or quinoa and top with scallions or chives and roasted peanuts. I'm changing my rating from 4 to 5 based on my second impression... Congrats! With the addition of meat, you may want that much. I'd say kidfriendly spice amount. This is really saucy so serve it with lots of fluffy rice. It is more tender and better for Asian recipes. Modified a bit based on what I have for spices, and vinegar. Another vegan dinner recipe for you to try out! Cover with a plate so the eggplant is submerged. Putting this over Pad Thai also gives a nice change. Stir in the reserved cornstarch mixture and let heat until thickened. I didn't have any ginger root (didn't add powdered either) & didn't add any shrimp or meat. Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions: Begin your mise en place. ★☆ Percent Daily Values are based on a 2,000 calorie diet. You can use 3 tablespoons dried shrimp instead of the diced shrimp, and ground pork in place of the ground beef. Add 1 teaspoon salt, mix well. Stir together well and set aside. Pour in ¾ cup (180 ml) of the beef stock and add the sesame oil (optional), the rest of the soy sauce, fish sauce and chili sauce. I agree with other reviewers that ground pork is the more traditional ingredient but I've used sliced beef in this and the flavours complement very well. This recipe was a bit salty so I cut back the soy sauce to 3 tablespoons. Very good! Join us! I used the white half of the green onions in the first part so they got cooked & the green half at the end. It, along with the green onions, helped with the appearance. Info. this link is to an external site that may or may not meet accessibility guidelines. … Most people won't think twice about serving basic cornbread when is on the table. Nutrient information is not available for all ingredients. I listened to the other reviewers' comments & reduced the soy to 4t. Yú xiāng is one of the key flavors in the Sichuan cuisine. Anyway, it was good & I think you should try it. It looks like a lot of ingredients but this is pretty simple to make. I can’t wait for you to give it a go. Remove the eggplant stem and cut into 1-inch cubes. Here’s a flavor bomb you won’t want to miss – Spicy Chinese Eggplant with Szechuan Sauce -a tasty, easy vegan dinner recipe you can serve over rice, cauliflower rice, rice noodles, black rice or even quinoa! While the eggplant soaks, prep the garlic, ginger and Szechuan sauce and place them by the stove. After reading the other reviews I slightly reduced each of the chicken stock soy sauce and oyster sauce and the saltiness was perfect. Finally, stir in the rest of the green onions and the sesame oil. The sauce was amazing. One of my favorites! Hey, I'm Sylvia! Drain the eggplant, rinse, then pat dry with a kitchen towel. In a separate small bowl, combine the cornstarch and water, and set aside. Drain and rinse the eggplant and pat dry with a towel. Then add in the soy sauce, vinegar and Szechuan sauce and salt and water as need to make a thick … I ommitted the shrimp and ground beef, reduced the soy sauce to three Tablespoons, reduced the green onions to only two stalks, doubled the chili sauce, and most importantly, I used three skinny Japanese eggplants instead of one large regular eggplant. Pour the. Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. This works best with Japanese eggplant ( long and skinny) versus globe eggplant. So good! Make this Chinese Eggplant soon, while eggplants are still available at your farmers market! Turn the fan on, add the dried chilis and stir one minute. oil than remove it from the pan to set aside. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. 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Amount is based on available nutrient data. Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). What I love about this Chinese Eggplant recipe is the eggplant is deliciously caramelized with crispy charred edges – the best texture!