Szechuan Style Eggplant Recipes

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SZECHUAN SPICY EGGPLANT



Szechuan Spicy Eggplant image

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

1 (1 1/2 pound) eggplant
4 tablespoons soy sauce
¼ cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
¼ pound fresh shrimp - peeled, deveined, and diced
⅓ pound lean ground beef
1 tablespoon sesame oil
4 cups hot cooked rice

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

SZECHWAN EGGPLANT STIR-FRY



Szechwan Eggplant Stir-Fry image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 15

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

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-STYLE EGGPLANT



Szechuan-Style Eggplant image

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

2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total)
1 teaspoon salt
2 large green onions, cut into 1 inch pieces
1 piece fresh ginger, peeled (1x1/2 inch)
2 large garlic cloves
1/4 cup peanut oil
1 tablespoon sesame oil
1/4 teaspoon dried red pepper flakes (to taste)
2 tablespoons dry sherry
2 tablespoons white wine vinegar
2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 -2 tablespoon chili paste with garlic
1 teaspoon cornstarch
1 teaspoon sesame oil

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.

SZECHUAN-STYLE TOFU WITH EGGPLANT



Szechuan-Style Tofu with Eggplant image

Categories     Salad     Sauce     Fry     Low Fat     Tofu     Eggplant     Raw

Yield 6 servings

Number Of Ingredients 12

1 tablespoon olive or peanut oil
1 teaspoon dark sesame oil
1 small onion, minced
4 to 5 garlic cloves, minced
2 long Japanese eggplants or 1 medium eggplant, about 1 pound total
One 16-ounce tub extra-firm tofu
1/4 cup dry white or red wine
1/4 cup hoisin sauce
2 teaspoons grated fresh or jarred ginger, or more to taste
4 large stalks bok choy or celery, thinly sliced on the diagonal
1 tablespoon soy sauce, or more to taste
Hot chile oil or Thai red curry paste

Steps:

  • Heat the olive and sesame oils in a stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden.
  • Meanwhile, cut the Japanese eggplants into 1/4-inch-thick slices. If using regular eggplant, quarter it lengthwise, then cut into 1/4-inch-thick slices.
  • Cut the tofu into 6 slabs crosswise. Blot well with paper towels, then cut into narrow strips.
  • Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir. Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced.
  • Add the bok choy and stir-fry, uncovered, for just a minute or two, until warmed. Season to taste with soy sauce and chile oil. Serve at once.
  • menu suggestions
  • It's nice to serve this hearty dish over cooked quick grains (like whole-wheat couscous or quinoa) or Asian noodles. Or, if you have the time, cook some brown rice-that's how I like it best. Since this isn't a colorful dish, you'll need something to liven up the plate. Broccoli with Pine Nuts or Almonds (page 204) or Stir-Fried Baby Carrots (page 206) would be a good choice. A few cherry or grape tomatoes or pickled beets add interest to the plate as well.
  • If you'd prefer something raw and crunchy to go with this, choose Bok Choy, Red Cabbage, and Carrot Salad (page 176), Fruitful Red Slaw (page 177), or Mixed Greens with Sprouts, Apple, and Daikon (page 179). A bed of noodles or grain would be welcome with this menu, too.
  • nutrition information
  • Calories: 155
  • Total Fat: 8g
  • Protein: 9g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Sodium: 270mg

SZECHUAN-STYLE EGGPLANT



SZECHUAN-STYLE EGGPLANT image

Categories     Vegetable     Side     Stir-Fry     Vegetarian     Quick & Easy     Vegan

Number Of Ingredients 15

1/4 cup vegetable or peanut oil
1 medium eggplant (1-1/4 lb) peeled and cut into 1/2" cubes
1 tsp cornstarch
1/2 cup chicken broth
1 medium garlic clove minced
1 tbsp minced fresh gingerrot
2-3 tsp Asian chili paste or chili sauce
1 tsp Hoisin sauce
1 tbsp rice vinegar or white wine vinegar
1 tbsp Sherry (in a pinch I used Cognac)
3 scallions sliced thinly on the diagonal
2 tbsp light soy sauce
1 tbsp light brown sugar
1 red bell pepper minced
1/2 tsp seasme oil

Steps:

  • In a wok, heat the oil to hot and stir-fry the egglant 3-5 minutes until tender. Remove to a colander lined with paper towels to drain off excess oil. Dissolve cornstarch in the broth. Add to the wok the garlic, gingerroot, chili paste, hoisin sauce, vinegar and sherry and stir-fry 30 second. Add the scallions and stir fry another 30 seconds. Add the soy sauce, brown sugar, cornstarch mixture (stirred) , bell pepper, and the cooked eggplant and stir-fry another minute or until the eggplant has absorbed most of the liquid. Remove from wok into a serving bowl, add the sesame oil and a bit of salt to taste. Delicious hot or chilled. Can also be served as a chunky dip with toasted pita chips

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU



Crispy Szechuan-Style Eggplant and Tofu image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

2/3 cup plus 2 teaspoons cornstarch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
1 tablespoon peanut oil, plus more for frying
1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 teaspoon lime juice
1 tablespoon grated peeled fresh ginger
3 Thai bird chiles, minced, or as desired
2 cloves garlic, grated on a rasp
1 tablespoon toasted sesame oil
Cooked white rice, for serving
Chopped fresh cilantro, for garnish

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.

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Top Asked Questions

How to cook eggplant Szechuan sauce?
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.
How to cook eggplant stir fry?
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.
How do you make eggplant casserole?
Directions. 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,...
Is eggplant in garlic sauce the same as Chinese eggplant?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) This popular Sichuan (Szechuan) side dish recipe for eggplant in garlic sauce is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets.

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