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Spicy Eggplant with Garlic
Side Dish / Vegetarian / Plant-based / Vegan
(109 votes, average: 3.81 out of 5)
Loading...A popular Szechuan dish is eggplant cooked with chiles and garlic. Try to use long, thin Asian eggplants, not the big, globe-like eggplants which tend to be more common in the United States. Asian eggplants have no bitterness and have a sweeter, more delicate flavor.
Yield: 4 servings
Reprinted from Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites by Naomi Imatome-Yun, copyright ©2015. Published by Rockridge Press.
Ingredients
¼ cup vegetable broth
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar or good balsamic vinegar
1 tablespoon brown sugar
1 tablespoon chili oil
¼ teaspoon red pepper flakes
2 tablespoons peanut or vegetable oil
2 to 3 Asian eggplants, cut into thin, 1-inch-long strips
2 scallions, minced
1 tablespoon fresh minced ginger
2 garlic cloves, minced
Directions
- In a small bowl, mix together the vegetable broth, soy sauce, vinegar, brown sugar, chili oil, and red pepper flakes. Set aside.
- Place a wok over high heat until a drop of water sizzles on contact. Add the peanut oil and swirl to coat the wok.
- Add the eggplants to the wok, and stir-fry for 2 to 3 minutes, until the outsides become golden brown. Turn down the heat to medium-high, and add the scallions, ginger, and garlic. Stir-fry for about 30 seconds, and then add the broth mixture; toss the vegetables for 2 to 3 minutes until they are coated with the sauce. Simmer the vegetables for 2 to 3 minutes, allowing the eggplant to absorb the sauce.
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