SZECHUAN EGGPLANT
Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.
Provided by Sylvia Fountaine
Categories Main
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- 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 meantime, chop the garlic and ginger and make the Szechuan Sauce.
- To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
- Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
- heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I'll use 2 pans.) Set the eggplant aside.
- Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
- Place in a serving dish and top with scallions and optional peanuts.
- Serve with rice, cauliflower rice, black rice or rice noodles.
Nutrition Facts : Calories 323 calories, Sugar 17.8 g, Sodium 1110.4 mg, Fat 21.8 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 7.4 g, Protein 5.9 g, Cholesterol 0 mg
SZECHUAN-STYLE EGGPLANT
The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Szechuan
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Toss eggplant in colander with salt; let stand 30 minutes.
- Rinse off salt and pat eggplant dry with paper towels; set aside.
- Place green onion in work bowl of food processor with steel knife.
- With machine running, drop ginger and garlic through feed tube and mince finely.
- Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
- Add green onion mixture and stir fry until fragrant, about 1 minute.
- Add eggplant and toss to coat with oil.
- Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
- Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
- Add Sherry mixture to wok and stir 2 minutes.
- Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
- Stir until sauce is glossy, about 15 more seconds.
- Serve immediately.
CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
- Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
- In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
- Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
- Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
EGGPLANT AND SQUASH CURRY
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For fresh tomatoes:
- Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
- Preheat the oven to 425 degrees F.
- Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
- If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
- Serve curry on bed of lime and green onion rice with extra chutney for mixing in.
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 "szechuan eggplant and squash recipes"
SZECHUAN EGGPLANT RECIPE, SICHUAN EGGPLANT STEP BY …
From cookingandme.com
4.8/5 (4)Category Vegetarian SidesCuisine ChineseTotal Time 20 mins
10 BEST EGGPLANT ZUCCHINI SQUASH RECIPES | YUMMLY
From yummly.com
SZECHUAN EGGPLANT | RECIPE | VEGGIE MAIN DISHES, SZECHUAN …
From pinterest.ca
CHINESE EGGPLANT RECIPE – HOW TO COOK PERFECT EGGPLANT – TASTE …
From tasteasianfood.com
CHINESE YU XIANG EGGPLANT RECIPE - CHINA SICHUAN FOOD
From chinasichuanfood.com
CRISPY EGGPLANT WITH SZECHUAN MEAT SAUCE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SZECHUAN PORK AND EGGPLANT + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
CHINESE SZECHUAN EGGPLANT RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
SZECHUAN SPICY EGGPLANT RECIPE | MYRECIPES
From myrecipes.com
10 BEST BUTTERNUT SQUASH EGGPLANT RECIPES | YUMMLY
From yummly.com
SAUCY SZECHUAN EGGPLANT RECIPE - CHIVEG
From chiveg.com
SICHUAN (SZECHUAN) EGGPLANT IN GARLIC SAUCE RECIPE
From thespruceeats.com
SICHUAN EGGPLANT STIR FRY (Yú XIāNG EGGPLANT, 鱼香茄子)
From omnivorescookbook.com
6 ASIAN-INSPIRED EGGPLANT RECIPES - THE SPRUCE EATS
From thespruceeats.com
EGGPLANT AND SQUASH RECIPES - FOOD NEWS
From foodnewsnews.com
SZECHUAN EGGPLANTS – THE FOODOLIC RECIPES
From thefoodolic.com
SZECHUAN SUMMER SQUASH — SALT TO TASTE
From salttotastecooking.com
ROASTED EGGPLANT, SUMMER SQUASH AND GARLIC - TINY URBAN KITCHEN
From tinyurbankitchen.com
EASY SZECHUAN EGGPLANT WITH CHICKEN - RANDY'S FAVORITES
From randysfavorites.com
COCONUT CURRY SPAGHETTI SQUASH WITH SZECHUAN STYLE EGGPLANT
From yumgoggle.com
SZECHUAN EGGPLANT - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
SZECHUAN EGGPLANT - THE VEGAN TASTE
From thevegantaste.com
BEST SZECHUAN EGGPLANT & PORK RECIPE - SIMPLE. TASTY. GOOD.
From junedarville.com
SZECHUAN EGGPLANT WITH SPICY GARLIC SAUCE - HAWAIIAN ELECTRIC
From hawaiianelectric.com
THE PERFECT SZECHUAN EGGPLANT RECIPE YOU SHOULD TRY IN …
From misschinesefood.com
RECIPE SZECHUAN STYLE EGGPLANT - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
COCONUT CURRY SPAGHETTI SQUASH WITH SZECHUAN STYLE EGGPLANT
From sugarlovespices.com
SPICY STIR FRIED SZECHUAN EGGPLANT - QUITE GOOD FOOD
From quitegoodfood.co.nz
SZECHUAN EGGPLANT WITH TOFU - CONNOISSEURUS VEG
From connoisseurusveg.com
SPICY SZECHUAN CHICKEN AND EGGPLANT - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
SZECHUAN SPICY GARLIC EGGPLANT AND STRING BEAN STIR FRY
From joanne-eatswellwithothers.com
SZECHUAN GARLIC EGGPLANT RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SPICY SZECHUAN-STYLE EGGPLANT - VEG KITCHEN
From vegkitchen.com
EGGPLANT AND SQUASH RECIPE - FOOD NEWS
From foodnewsnews.com
SZECHUAN EGGPLANT IN GARLIC SAUCE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
SZECHUAN EGGPLANT RECIPE | RECIPELAND
From recipeland.com
EGGPLANT SZECHUAN-STYLE WITH PEPPERS & MUSHROOMS - PLANT …
From plantbasedcooking.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 »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #side-dishes #vegetables #easy #vegan #vegetarian #dietary #squash #number-of-servings
You'll also love