Hunan Eggplant Recipes

HOT AND SOUR CHINESE EGGPLANT

Steps:

• Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
• In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

SZECHUAN SPICY EGGPLANT

Steps:

• Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
• Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. 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. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
• Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
• Serve over hot rice.

EGGPLANT HUNAN STYLE

Steps:

• Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
• Add eggplant and stir-fry until soft, about 3 minutes.
• Remove, using slotted spoon; set aside.
• Add remaining peanut oil to skillet and warm over medium heat.
• Add garlic, chili paste and ginger and cook 15 seconds.
• Add stock, soy sauce and sugar and bring to boil.
• Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
• Stir in green onion and sesame oil.
• Serve hot, removing eggplant with slotted spoon.

HUNAN EGGPLANT

Steps:

• Soak the dried shrimp in a few tablespoons of hot water for about 5 minutes; drain, rinse, then mince the shrimp.
• Cut the eggplant into chunks on the bias.
• Cut at an angle, then rotate the eggplant a half turn, then cut on the bias again, repeat.
• Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
• Add the chopped zha cai and minced dried shrimp, cook for a minute or two in the hot oil.
• Add the chili paste, green onions, minced ginger, and minced garlic and cook until the mixture is fragrant, about 1 minute.
• Add the eggplant and stir to coat the pieces in the chili mixture, cook for a minute.
• Add the soy sauce, sugar, white pepper, and about a 1/4 cup of water.
• Cover and steam until eggplant are tender but not mushy.
• Stir occasionally, don't be too rough or you'll smash the eggplant.
• Season to taste with more soy sauce or salt.
• Garnish with sliced green onions (green part only; serve with brown or white rice.

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.