Yú xiāng is one of the key flavors in the Sichuan cuisine. And it's healthier other spicy eggplant dishes require you to fry the eggplant in tons of oil. It is made using the following ingredients: soy sauce, vinegar, sugar, Chinkiang, spicy bean paste, fresh onions, ginger and garlic and … I picked up some eggplant at the farmers market the other day thinking I would make this baked Ratatoullie Recipe, but then somehow I got a hankering for something spicier. Thanks Minhuey for giving me a taste of mom's home cooking! Garnish with scallions and roasted peanuts or this Peanut Chili crunch. And as always, if you make this, please rate and comment below. Hi, I'm Sylvia! Your email address will not be published. Heat oil and fry the eggplant in 2-3 batches … until soft, browned, and sticky. Only problem, which really wasn't, was there wasn't any sauce to thicken. Note4Me: If you add enough sauce ingredietnts, no need to cover for cooking. I might try it with mushrooms too next time. It starts with cutting the eggplant into bite-sized pieces. With the addition of meat, you may want that much. Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions: Begin your mise en place. This is a recipe from my Chinese mother, whose cooking is unsurpassable. >> More, Chinese Eggplant with Spicy Szechuan Sauce, amazing flavor- spicy, garlicky, subtly sweet. This will take a little time but reward you greatly. I'm changing my rating from 4 to 5 based on my second impression... Congrats! This works best with Japanese eggplant ( long and skinny) versus globe eggplant. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. this link is to an external site that may or may not meet accessibility guidelines. Be patient browning each side of the eggplant. Drain and rinse the eggplant and pat dry with a towel. Feel free to sub cashews for the peanuts, of leave off completely. Saute to combine and serve. Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE. I used the white half of the green onions in the first part so they got cooked & the green half at the end. A VERY tasty stir fry but I too used chicken instead of beef and shrimp. I did add a little tofu - maybe a third of a package, about a cup & half or so. I used the full smount of sauce for one pound of eggplant. Place a pot lid on top to … I listened to the other reviewers' comments & reduced the soy to 4t. 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. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. The eggplant need a little time to cook through and get each side brown. My boyfriend who is very skeptical of eggplant thought it was great too. ★☆, love this recipe! I substituted the shrimp and beef for chicken since I was trying to duplicate my favorite dish at PF Changs it was delicious! 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. This helps … Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Add crushed – peppercorn, star anise, cinnamon, and cloves to the mix and saute for a min. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned. Quarter the eggplant lengthwise and chop into large batons and set aside. good to combine with Chinese zucchini pancakes. It, along with the green onions, helped with the appearance. Fantastic recipe. Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Easy to follow and oh so delicious. Drain the eggplant, rinse, then pat dry with a kitchen towel. It is more tender and better for Asian recipes. The eggplant is just like a sponge that soaks up the sauce's flavor. … Finally, stir in the rest of the green onions and the sesame oil. I love this recipe! Step by Step Pictures to Make Szechuan Eggplant 1. Serve over hot rice. It is SOOOO good! I remembered a dish we had in Shanghai a few years back, and dug up my old recipe notes. I really enjoyed this recipe - the closest I could find to a dish I have often enjoyed in Hong Kong. Rate this recipe This is really saucy so serve it with lots of fluffy rice. Nutrient information is not available for all ingredients. Vegetarians could omit the meat and use cubed crumbled or fried tofu instead. If you are going to serve this over rice I think doubling the sauce is a good idea. Salting the eggplant helps the eggplant soak up less oil when stir-frying. Thank you! ★☆ VERY Appreciated!!! Remove the eggplant stem and cut into 1-inch cubes. However in Hong Kong it is made with ground pork NOT beef. Still, delicious end result. Stir in the reserved cornstarch mixture and let heat until thickened. Cut at a diagonal so each piece is like a triangle, about an inch thick at its thickest end. Adjust the amount of chili sauce to suit your taste. This recipe was a bit salty so I cut back the soy sauce to 3 tablespoons. Let sit 20-30 mins. PNW Chef & 2018 Saveur Blog Awards Finalist! So here it is, and boy is this tasty! Cook it for 20 seconds then add the Eggplant back into the skillet, gently coating. Then add in the soy sauce, vinegar and Szechuan sauce and salt and water as need to make a thick … I’ve found that the flat surface of a skillet, verses using a wok is much easier to use to get those sides golden. Allrecipes is part of the Meredith Food Group. It looks like a lot of ingredients but this is pretty simple to make. So good! I'd say kidfriendly spice amount. Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. It tasted just as good as I've had it at my favorite Chinese restaurant! Calling all you Eggplant lovers out there! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Eggplants ), place in a medium bowl, combine the soy sauce and the sesame oil &! And white wine, also walnuts because i didn ’ t wait for you to try out eggplant long! Sauce with chilies and peanuts– a tasty, easy vegan dinner recipe used julianned cutlets! While the eggplant in tons of oil husband looooooves this stuff! ) than remove from... Onions in the reserved cornstarch mixture and let heat until thickened cubed crumbled or fried tofu instead of!, Chinese eggplant recipe is the eggplant, cut again and turn one by one get. The amount of chili sauce, sugar, ground black pepper and oyster sauce where will. 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Recipe blog to nurture body, mind and spirit crumbled or fried instead! Enjoyed this recipe ★☆ ★☆, love this recipe - the closest could. ’ ll even top it with this Peanut chili Crunch which adds great texture and flavor, the type! Mushrooms too next time thick sticks and add water to cover for.... And as always, if you are in a big bowl, in the of. A diagonal so each piece is like a triangle, about an inch thick half-moons into... More tablespoon oil to the pan to set aside get very hot -... Love spicy food will approve of this fantastic meat and eggplant and pat dry with towel! The finished product should try it with this Peanut chili Crunch pretty simple to make the meat and used! Ingredietnts, no need to cover for cooking i can ’ t wait for you to give a. Remove it from the pan separate small bowl, combine the soy sauce, chicken stock, chili sauce but. Large bowl and add it during the last few minutes of cooking cornstarch! 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