SZECHWAN EGGPLANT STIR-FRY
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.
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[email protected]Not a fan of eggplant, but this recipe changed my mind. The eggplant was cooked so well that it was soft and flavorful without being mushy. The sauce was also delicious, with a nice balance of sweet, sour, and spicy. I'll definitely be making this ag
Ankush Mondol
[email protected]This dish was amazing! The eggplant was cooked to perfection and the sauce was flavorful and tangy. I loved the addition of peanuts for some extra texture. I served this over rice and it was a hit with my family. Will definitely be making this again!
Brandy Barnes Haden
[email protected]I've made this recipe several times now and it's always a hit. The eggplant is always tender and flavorful, and the sauce is perfectly balanced. I love the addition of peanuts for a bit of crunch. This is a great recipe for a quick and easy weeknight
Riyad Haque
[email protected]This Szechwan Eggplant Stir-Fry is now my go-to eggplant recipe. It's so easy to make and always turns out delicious. The eggplant is always cooked perfectly and the sauce is flavorful and addictive. I highly recommend this recipe!
Milad Ahmed
[email protected]I made this dish for dinner last night and it was a hit! The eggplant was cooked perfectly and the sauce was delicious. I added a little extra garlic and ginger to taste, and it turned out even better. Thanks for sharing this recipe!
kaghan valley
[email protected]This recipe was easy to follow and the dish turned out great! The eggplant was tender and flavorful, and the sauce was perfectly tangy and spicy. I loved the addition of peanuts for some extra crunch. I served this over rice and it was a hit with my
gavf nigeria
[email protected]I'm not a huge fan of eggplant, but I decided to give this recipe a try and I'm so glad I did! The eggplant was cooked perfectly and the sauce was delicious. I loved the addition of peanuts for some extra crunch. I'll definitely be making this again.
Rajpoot studio
[email protected]This dish was amazing! The eggplant was cooked to perfection and the sauce was flavorful and tangy. I loved the addition of peanuts for some extra texture. I served this over rice and it was a hit with my family. Will definitely be making this again!
Akash Baral
[email protected]I've made this recipe several times now and it's always a hit. The eggplant is always tender and flavorful, and the sauce is perfectly balanced. I love the addition of peanuts for a bit of crunch. This is a great recipe for a quick and easy weeknight
Michelle Stimpson
[email protected]This Szechwan Eggplant Stir-Fry is now my go-to eggplant recipe. It's so easy to make and always turns out delicious. The eggplant is always cooked perfectly and the sauce is flavorful and addictive. I highly recommend this recipe!
Rich Gaming
[email protected]I made this dish last night and it was a huge success! The eggplant was perfectly cooked and the sauce was delicious. I added a little extra garlic and ginger to taste, and it turned out even better. Thanks for sharing this recipe!
Samson Kumi
[email protected]This recipe is a winner! The eggplant was crispy on the outside and tender on the inside, and the sauce was flavorful and tangy. I loved the addition of peanuts for some extra crunch. I served this over rice and it was a hit with my family.
Malik Moiz
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked so well that it was soft and flavorful without being mushy. The sauce was also delicious, with a nice balance of sweet, sour, and spicy. I'll definitely be ma
Daranee Alvarenga Klangkatok
[email protected]5 stars! This dish was so easy to make and packed with flavor. I followed the recipe exactly and it turned out amazing. The eggplant was soft and juicy, and the sauce was perfectly tangy and spicy. Definitely a keeper!
Peyton Vanhoorn
[email protected]This Szechwan Eggplant Stir-Fry was an absolute delight! The eggplant was cooked to perfection, with a tender texture and slightly crispy edges. The sauce was flavorful and had just the right amount of heat. I loved the addition of peanuts for a bit