SICHUAN EGGPLANT STIR FRY (鱼香茄子)
Crispy eggplant covered in a sticky sweet, sour, savory and slightly spicy sauce. A signature Sichuan dish that turns eggplant haters into eggplant lovers. {vegetarian adaptable}
Provided by Maggie Zhu
Categories Main
Time 35m
Number Of Ingredients 18
Steps:
- Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick.
- Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
- Add all the sauce ingredients into a bowl. Stir to mix well.
- Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
- Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
- Once the eggplant is all cooked, remove the pan from the stove. Drain extra oil and only leave 1 tablespoon in the pan by pouring the oil into a heatproof bowl, or wipe the pan with a few layers of paper towels attached to the front end of a pair of tongs.
- Add the Sichuan peppercorns into the pan. Cook over medium heat until the peppercorns turn dark brown. Remove them with a spatula and transfer to a small bowl (*Footnote 3). Add the pork. Cook and chop with your spatula, until separated into small bits and cooked through. Add green onion, garlic, ginger, and dried chili peppers. Stir a few times to release the fragrance.
- Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well.
- Turn to the lowest heat and taste the sauce (be careful, it will be very hot!) Adjust flavor by sprinkling a bit more salt or sugar, if needed. Turn to medium heat and mix well again. Transfer everything to a plate immediately.
- Serve hot over steamed rice as a main.
Nutrition Facts : ServingSize 1 bowl, Calories 353 kcal, Carbohydrate 25.1 g, Protein 2.7 g, Fat 27.6 g, Cholesterol 0.9 mg, Sodium 846.7 mg, Sugar 10.4 g
JAPANESE EGGPLANT WITH SICHUAN PEPPER
People will be delighted to eat this side dish because the sauce is simply incredible. You'll find dozens of ways to use any extra sauce-drizzled on cold pork or chicken, over steamed rice, or tossed with noodles. It combines a variety of exotic ingredients, such as Szechuan peppercorns and Chinese black vinegar-all of which are available on Amazon and will last for months in your pantry.
Provided by Anita Lo
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Slice the eggplant into 1 to 2-inch segments, depending on the width of the eggplant. Set up a steamer on the stovetop. Season the segments with salt. Place the eggplant in the steamer in a single layer and cook until softened, about 8 minutes. Cool on paper towels.
- For the vinaigrette, trim the garlic cloves and mash gently with the side of your knife, then finely chop the garlic. Peel and chop the ginger root.
- Trim and slice the scallion on a bias. Save the white part for the vinaigrette and the green part for a finishing garnish. Keep the greens fresh by covering them with a moist, cool paper towel. Chop the cilantro.
- To assemble the vinaigrette, put the three oils and the Sichuan peppercorns in a small pot set over low heat. Heat until sizzling, then strain out the peppercorns. Discard the peppercorns and put the oil back into the pot. Add the garlic and ginger and heat until sizzling but not browned. Add the scallion whites and Sichuan bean paste and stir. Add the black vinegar, soy, mirin, wine, sugar, sesame seeds and cilantro and bring to a boil.
- Transfer the vinaigrette to a bowl and cool. Put the eggplant in a serving dish and season with the cooled sauce (depending on eggplant size, you may not need all the sauce-the sauce keeps for a week refrigerated) and sprinkle with the scallion greens. Finish with freshly ground black pepper, if you'd like a little more peppercorn flavor.
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.
SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
More about "sichuan eggplant linguine recipes"
SICHUAN EGGPLANT RECIPE - SIMPLY RECIPES
Web Jul 6, 2011 Quarter the eggplant lengthwise and chop into large batons and set aside. In a small bowl, mix together the chicken stock, sugar, …
From simplyrecipes.com
5/5 (3)Total Time 20 minsCuisine ChineseCalories 160 per serving
From simplyrecipes.com
5/5 (3)Total Time 20 minsCuisine ChineseCalories 160 per serving
HOT & NUMBING SPICY SICHUAN EGGPLANT | MARION'S …
Web May 5, 2022 While the eggplant is steaming, make your spicy sauce. Lightly crush the peppercorns with a mortar and pestle. Heat the …
From marionskitchen.com
5/5 (1)Servings 4-6Cuisine Chinese
From marionskitchen.com
5/5 (1)Servings 4-6Cuisine Chinese
MAPO EGGPLANT (麻婆茄子) - OMNIVORE'S COOKBOOK
Web Aug 17, 2020 Add the green onions, ginger, and garlic. Continue cooking for another 30 seconds to a minute to release the fragrance. Pour in the Shaoxing wine. Immediately use your spatula to scrape off any browned …
From omnivorescookbook.com
From omnivorescookbook.com
CHINESE YU XIANG EGGPLANT RECIPE - CHINA SICHUAN FOOD
Web Nov 7, 2022 Cut eggplant into strips and then soak them in salty water for 10 minutes. Remember to add weight. Then drain and spread ½ cup of cornstarch in batches. Mix well, and make sure all of the eggplant strips …
From chinasichuanfood.com
From chinasichuanfood.com
CHINESE EGGPLANT WITH SPICY SZECHUAN SAUCE | FEASTING …
Web Oct 9, 2019 Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes. In the …
From feastingathome.com
From feastingathome.com
SICHUAN (SZECHUAN) EGGPLANT IN GARLIC SAUCE RECIPE - THE …
Web Apr 18, 2022 Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes. In a small cup, mix the remaining 1 tablespoon cornstarch and water. Add the cornstarch slurry to the middle …
From thespruceeats.com
From thespruceeats.com
SPICY SICHUAN NOODLES WITH EGGPLANT • THE CURIOUS …
Web Oct 14, 2020 Cook the eggplant until very tender, about 10 minutes. Remove from wok. Add a drizzle of oil and the tofu and cook until golden in spots, 1-2 minutes. Remove from wok. Add a bit more oil and the light …
From thecuriouschickpea.com
From thecuriouschickpea.com
CHINESE EGGPLANT WITH GARLIC SAUCE - THE WOKS OF LIFE
Web Aug 10, 2014 Chinese Eggplant with Garlic Sauce: Recipe Instructions. Start by making the sauce mixture. In a small bowl, combine the spicy bean paste (la doubanjiang), sesame oil, soy sauce, sugar, shaoxing wine, …
From thewoksoflife.com
From thewoksoflife.com
SICHUAN EGGPLANT WITH POTATOES RECIPE - FORKS OVER KNIVES
Web Aug 31, 2022 Transfer potatoes to a large bowl. Place eggplant in steamer basket. Steam, covered, 5 to 7 minutes or until tender. For sauce, in a bowl mash fermented beans with …
From forksoverknives.com
5/5 (2)Total Time 30 mins
From forksoverknives.com
5/5 (2)Total Time 30 mins
CHINESE EGGPLANT RECIPE (SZECHUAN EGGPLANT) - MY DAINTY KITCHEN
Web Jul 22, 2021 Instructions Step - 1 - Prepare the sauce. On a pan add the Sichuan peppers and roast for 3 - 4 minutes on low flame. Remove from the pan and crush it using a …
From mydaintykitchen.com
From mydaintykitchen.com
CRISPY EGGPLANT WITH SZECHUAN MEAT SAUCE - OMNIVORE'S COOKBOOK
Web Oct 16, 2015 Instructions. Cut eggplant into long strips, about 1/2 inch (1 cm) thick and 3 inches (8 cm) long. Line a big tray with paper towels and spread eggplant on top without …
From omnivorescookbook.com
From omnivorescookbook.com
BEST FISH-FRAGRANT EGGPLANT RECIPE - HOW TO MAKE YU XIANG QIE …
Web Jul 14, 2020 Add Sichuan peppercorn, chilis, bean paste, half the garlic, ginger, white pepper, and half the green onions. Stirring constantly, cook until fragrant and garlic is …
From delish.com
From delish.com
SZECHUAN PORK AND EGGPLANT + VIDEO | SILK ROAD RECIPES
Web Apr 13, 2022 Cut the pork tenderloin into 1 inch square pieces or strips. Place in a bowl to marinate with 2 tablespoons cornstarch and 2 tablespoons soy sauce. Toss to coat and …
From silkroadrecipes.com
From silkroadrecipes.com
FISH-FRAGRANT EGGPLANTS (SICHUAN BRAISED EGGPLANT WITH GARLIC, …
Web Mar 10, 2023 Heat the deep-frying oil to around 390°F (200°C) (hot enough to sizzle vigorously around a test piece of eggplant). Add the eggplant, in 2 or 3 batches, and …
From seriouseats.com
From seriouseats.com
15 BEST EGGPLANT RECIPES - WHAT TO MAKE WITH EGGPLANT
Web 1 day ago Perhaps one of the best-known ways to use eggplant is in a classic eggplant parmesan. It's layered with marinara sauce and plenty of cheese to make a vegetarian …
From thepioneerwoman.com
From thepioneerwoman.com
BRAISED EGGPLANT WITH PORK IN SICHUAN SAUCE RECIPE - SERIOUS EATS
Web Sep 11, 2020 Push pork to sides of wok to make space at bottom. Add ginger mixture and stir fry 30 seconds until aromatic. Add eggplant and toss to combine. Add sauce mixture …
From seriouseats.com
From seriouseats.com
SICHUAN-STYLE BRAISED EGGPLANT | WILLIAMS SONOMA
Web Place the eggplant pieces in a large bowl. Add cold water to cover and stir in the salt. Weight the eggplant pieces with a plate to keep them submerged. Soak for 30 minutes, …
From williams-sonoma.com
From williams-sonoma.com
SICHUAN EGGPLANTS STIR FRY - CHINA SICHUAN FOOD
Web Oct 9, 2022 Cut eggplant into strips. Then soak the eggplant strips in salty water for around 15 minutes. Move out and completely drain. Heat another 1 tablespoon of oil in …
From chinasichuanfood.com
From chinasichuanfood.com
TURN YOUR PASTA PRIMAVERA INTO A LASAGNA - NEW YORK TIMES
Web May 3, 2023 You need to make the béchamel, sauté the vegetables, then layer everything together with four kinds of cheese (mozzarella, Parmesan, Pecorino Romano and …
From nytimes.com
From nytimes.com
SICHUAN EGGPLANT LINGUINE RECIPE | EAT YOUR BOOKS
Web Sichuan eggplant linguine from Betty Crocker's Cooking for Two: Fresh, Flavorful, Fun Recipes for Everyday Meals and Special Occasions (page 89) by Betty Crocker and …
From eatyourbooks.com
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love