Nana, Master of Servant (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
dominochan) wrote2009-10-29 10:57 pm
dominochan) wrote2009-10-29 10:57 pm
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Recipe time!
This is one from my cooking class. I have to share it because it's just that tasty.
Eggplant Sichuan-style
2oz garlic chili paste
1 oz soy sauce
2 oz sherry or Shaoxing wine
1 oz red wine vinegar
1 tsp sugar
2 oz chicken stock OR water
2 1/2 lb eggplant (I used Italian eggplant in class, but Chinese eggplant works too)
4 garlic cloves, minced
1 tsp ginger root (minced or grated)
6 ea scallions, chopped
oil for sauteing
1 tbsp sesame oil
1oz = 2 tbsp
Now, mix the chili paste, soy sauce, wine, vinegar, sugar, and stock/water in a bowl. Set aside.
Cut the eggplant into approx. 1" dice. Heat oil in saute pan. Add eggplant and saute until browned. Remove eggplant from pan and drain on paper towels. Leave oil in pan.
Add scallions, garlic, and ginger to pan and cook until you smell the garlic (trust me on this XD). Throw eggplant back into the pan and add chili paste mixture. If desired, add a little cornstarch to thicken the sauce. Stir until the eggplant is coated with sauce. Drizzle with sesame oil and serve.
Enjoy!
Eggplant Sichuan-style
2oz garlic chili paste
1 oz soy sauce
2 oz sherry or Shaoxing wine
1 oz red wine vinegar
1 tsp sugar
2 oz chicken stock OR water
2 1/2 lb eggplant (I used Italian eggplant in class, but Chinese eggplant works too)
4 garlic cloves, minced
1 tsp ginger root (minced or grated)
6 ea scallions, chopped
oil for sauteing
1 tbsp sesame oil
1oz = 2 tbsp
Now, mix the chili paste, soy sauce, wine, vinegar, sugar, and stock/water in a bowl. Set aside.
Cut the eggplant into approx. 1" dice. Heat oil in saute pan. Add eggplant and saute until browned. Remove eggplant from pan and drain on paper towels. Leave oil in pan.
Add scallions, garlic, and ginger to pan and cook until you smell the garlic (trust me on this XD). Throw eggplant back into the pan and add chili paste mixture. If desired, add a little cornstarch to thicken the sauce. Stir until the eggplant is coated with sauce. Drizzle with sesame oil and serve.
Enjoy!