It, along with the green onions, helped with the appearance. >> More, Chinese Eggplant with Spicy Szechuan Sauce, amazing flavor- spicy, garlicky, subtly sweet. Drain the eggplant, rinse, then pat dry with a kitchen towel. Cut a wedge then turn the eggplant, cut again and turn. Remove and drain on paper towels. 3. Oops, change of plans! It looks like a lot of ingredients but this is pretty simple to make. The sauce was amazing. Huh, maybe not. oil than remove it from the pan to set aside. You saved Szechuan Spicy Eggplant to your. Putting this over Pad Thai also gives a nice change. There it was in BOLD – Spicy Chinese Eggplant with Szechuan Sauce with a huge star and circle around it – a reminder to share it with you! Keywords: Szechuan eggplant, stir fry eggplant, Chinese eggplant, stir fried eggplant, Chinese eggplant with garlic sauce, Tag @feastingathome on Instagram and hashtag it #feastingathome. Chinese Szechuan Stir-Fried Eggplant in a Spicy Garlic Sauce is seriously the most amazing side dish to go along with white rice ever. This works best with Japanese eggplant ( long and skinny) versus globe eggplant. Try to get get them roughly the same size for even cooking. Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Cut at a diagonal so each piece is like a triangle, about an inch thick at its thickest end. Hey, I'm Sylvia! Fantastic recipe. Info. 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 fry the eggplant for 2 to 3 minutes, until it begins to brown. in the same pan I sauteed the eggplants in a little bit more oil until almost tender than combined pork eggplant sauces cornstarch last in the pan to let the flavors marry and thicken. Once all the eggplant are cut ( 4 x 10-inch eggplants), place in a bowl of salted water for 20 minutes. this link is to an external site that may or may not meet accessibility guidelines. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Drain and rinse the eggplant and pat dry with a towel. Feel free to sub cashews for the peanuts, of leave off completely. I substituted the shrimp and beef for chicken since I was trying to duplicate my favorite dish at PF Changs it was delicious! I listened to the other reviewers' comments & reduced the soy to 4t. ★☆ Pour the eggplant into the pan and stir all together. I’ve found that the flat surface of a skillet, verses using a wok is much easier to use to get those sides golden. If you're using fresh shrimp, add it during the last few minutes of cooking. I skipped the meat and only used tofu and eggplant and it was great. It is SOOOO good! While the eggplant soaks, prep the garlic, ginger and Szechuan sauce and place them by the stove. I love this recipe! Your email address will not be published. Make sure to have your fan on! Continue with the recipe. Join us! Chinese Eggplant with Szechuan Sauce with chilies and peanuts– a tasty, easy vegan dinner recipe! Oops. This helps … VERY Appreciated!!! Stir in the reserved cornstarch mixture and let heat until thickened. Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Only problem, which really wasn't, was there wasn't any sauce to thicken. Modified a bit based on what I have for spices, and vinegar. Salting the eggplant helps the eggplant soak up less oil when stir-frying. The chili sauce, the Chinese type - not the ketchup cousin, added just a little spice. If you are going to serve this over rice I think doubling the sauce is a good idea. Keep in mind, you never eat these chilies– they just give the oil a little spicy heat, permeating the whole dish. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned. The recipe is a bomb! It is more tender and better for Asian recipes. I picked up some eggplant at the farmers market the other day thinking I would make this baked Ratatoullie Recipe, but then somehow I got a hankering for something spicier.
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