Eggplant diliciousness

Eggplant Szechuan from Rhoda Yee’s cookbook

About 1 to 1 ½ lbs of Asian eggplant
1 – 2 t dried chili pepper, crushed, to taste
2 t minced garlic
3 green onions cut into 1” lengths
    ( I rarely have these so cut thin strips of regular onions)

sauce:
¼ C soy sauce
¼ C water
1 t sugar
½ t rice vinegar (I’ve used regular)
2 t cornstarch (or potato starch)
and a dash of sesame oil

1/3 C cooking oil

Cut eggplant into cubes (I slice rounds then quarter them)
Combine sauce ingredients.
In large frying pan or wok, heat oil Add eggplant, a few pieces at a time, tossing until all well covered in oil. Salt lightly. Cover for 2 minutes. Uncover and cook another minute. If eggplant looks dry, add a little water.  Add garlic, onions and crushed pepper. Continue cooking until eggplant is tender. Add sauce and onions. Stir until sauce thickens. 

This dish holds up well for 10 to 15 minutes in a warm oven. Adjust seasonings to taste.

foto credit: mim golub

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About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
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