Try this Sezchwan Eggplant recipe, or contribute your own.

Still searching for what to cook ?

Name: Sezchwan Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/4 ts Dried red chile flakes; 4 tb Peanut or corn oil; 1/4 c Chopped water chestnuts;; 2 ts Salt; 1 tb Red wine vinegar; 1 tb Sugar; 1 tb Sesame oil; 6 Japanese eggplants =or= 1; 1 tb Soy sauce; 1/4 c Chicken Stock; 2 ts Grated fresh peeled ginger; 3 Green onions; trimmed and; 1 tb Garlic minced; 1 tb Toasted black sesame seeds;

Find the most delicious recipes here

INGREDIENTS

1/4 ts Dried red chile flakes
4 tb Peanut or corn oil
1/4 c Chopped water chestnuts;
2 ts Salt
1 tb Red wine vinegar
1 tb Sugar
1 tb Sesame oil
6 Japanese eggplants =or= 1
1 tb Soy sauce
1/4 c Chicken Stock
2 ts Grated fresh peeled ginger
3 Green onions; trimmed and
1 tb Garlic ; minced
1 tb Toasted black sesame seeds;

INSTRUCTIONS

Cut eggplant into 1/2-by-2-inch strips. If using Italian eggplants, peel skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 tablespoons oil and tilt wok to coat sides. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes). Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed. Reheat wok over medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold. Recipe by: Joyce Jue - Prodigy Guest Chef Cookbook Posted to JEWISH-FOOD digest by Sheryl Donner on Feb 14, 1999,

NOTES

Alert editor

Sezchwan Eggplant

1/4 ts Dried red chile flakes
4 tb Peanut or corn oil
1/4 c Chopped water chestnuts;
2 ts Salt
1 tb Red wine vinegar
1 tb Sugar
1 tb Sesame oil
6 Japanese eggplants =or= 1
1 tb Soy sauce
1/4 c Chicken Stock
2 ts Grated fresh peeled ginger
3 Green onions; trimmed and
1 tb Garlic minced
1 tb Toasted black sesame seeds;

Cut eggplant into 1/2-by-2-inch strips. If using Italian eggplants, peel  skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze  gently to remove excess water. Pat dry with paper towels.    In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until  hot over high heat. Add 3 tablespoons oil and tilt wok to coat sides. When  hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3  minutes). Remove to colander. Drain over a bowl to catch juices. Cook  remaining eggplant in same manner adding more oil if needed. Reheat wok  over medium-high heat. Add remaining 1 tablespoon of the oil, ginger,  garlic and chile; cook gently but do not brown. Add water chestnuts and  half of the green onions; stir-fry together for 5 seconds. Increase to high  heat, add reserved soy sauce mixture and eggplant juices; bring to a boil.  Return cooked eggplant; toss quickly over high heat until most of the sauce  is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in  vinegar and sesame oil. Remove to serving dish. Top with remaining green  onions and sesame seeds. Serve hot or cold.    Recipe by: Joyce Jue - Prodigy Guest Chef Cookbook    Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on  Feb 14, 1999,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (70g)
Recipe Makes: 4 servings

Calories: 209
Calories from Fat: 156 (75%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 5.8g
Cholesterol 0.9mg		0 %
Sodium 108mg		4 %
Potassium 83.3mg		2 %
Total Carbohydrate 13g		4 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 12.2g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 209

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe