Eggplant in szechwan sauce


1 eggplant, 1 1/2 lbs
2 3″ fresh jalapenos, seeds removed, chopped
4 garlic cloves, minced
1 lg green onion, chopped in 1/2″ pieces
1/2 cup oil
1/4 cup soy sauce
1/2 cup water
1 tsp white pepper
1 tsp sugar
1 tbsp cornstarch

How to prepare

Cut eggplant into 1″x 3″ julienne pieces soak in ice water for 15 min. Drain eggplant and dry with paper towels. Heat wok, add oil. Add eggplant, stir to coat with oil, cover and cook 2 min. Uncover and continue cooking for 2 min. Add chopped peppers, garlic, green onion, and cook until eggplant is tender (20 to 30 min.) Pieces must be completely limp before sauce is added. Stir sauce ingredients together and add to eggplant. Stir until thick. Remove to serving dish. Serve just warm or at room temp. For optimum taste.

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