Schezwan {Szechuan} Eggplant Stir Fry in Anolon Pan

Schezwan {Szechuan} Eggplant Stir Fry in Anolon Pan

I use a plugin called Chicory, that brings the ease of ordering the ingredients used in the recipe, to your door step. If you want to try the recipe, then order the ingredients by clicking the “Order Now” button in the recipe and that’s it. That sounds wonderful, doesn’t it? Recently, Anolon Cookware ran a campaign with Chicory to promote their “state of the art” pan. Schezwan {Szechuan} Eggplant Stir Fry in Anolon Pan was the perfect recipe to showcase the gorgeous french skillet.

Anolon Advanced Bronze is 14 inches French skillet that is Hard Anodized Nonstick and comes with life time warranty. The Premium metal utensil safe nonstick is PFOA-Free. The durable hard-anodized construction is twice as hard as stainless steel. It comes with “SureGrip” exclusive handle for comfort. To purchase your Anolon Gourmet-Ware Copper French Skillet (14 inches), you can visit here.

The skillet arrived at my door step in an impeccable condition, perfectly packaged in shock proof material. I opened it and washed it with warm soapy water as instructed and wiped it clean and dry to use for cooking. The pan wowed me from beginning till the end. If you like to cook and enjoy the acrobats involved in the tossing and turning of the ingredients in the pan, then Anolon french skillet is a must acquired pan in your kitchen. It is a chef quality skillet with such a graceful coating that the food dances to your finest tunes in it. Not to forget to mention, with the use of minimum oil.

I will totally recommend to invest in an Anolon 14 inch Bronze French Skillet. It is easy to clean, perfect to cook, low maintenance and will last you forever. The pan heated so well on my electric gas stove that it made me really happy. It is perfect for your stir fries of any kind. The food is evenly heated and cooked well.

Coming to the Schezwan {Szechuan} Eggplant Stir Fry, I have adapted this recipe from here , by Tyler of Food Network Fame. For the longest time, I wanted to try the Chinese recipe with Eggplants. I have noticed the wide use of eggplants in Asian cooking, but never dared to try it solo in a recipe. If you know me, I am huge fan of Eggplants and you can figure it out from my eggplant recipes on the blog, like Punjabi Bharwaan Baigan , Khatte meethe baingan , Baingan ka Bharta and more. Most of the recipes are Indian and this is adding to the variety of the collection.

This time, when I bought the baby eggplants, I knew I didn’t want to cook any Indian dish with these and then the Anolon French Skillet came at the right time for me to try out a new recipe in the new pan. The flavors were awesome and results were too good. The cooking part was the most fun. I paired the Schezwan Eggplants Stir Fry with Noodles. These will go well with Rice as well.

This is how you make the Schezwan {Szechuan} Eggplant Stir Fry in Anolon Pan.

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Schezwan {Szechuan} Eggplant Stir Fry in Anolon Pan

Schezwan {Szechuan} Eggplant Stir Fry in Anolon Pan, easy delicious Asian recipe

Course Main

Cuisine Asian / Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3 -4

Author Sonal Gupta @ simplyvegetarian777

Ingredients

• Baby Eggplants - 8 to 10
• Ginger - 1 inch piece finely minced
• Garlic - 3 to 4 finley minced
• Green Onions / Scallions - 5 to 6 white and green part chopped fine and separated
• Cilantro / Coriander leaves - few leaves for garnish
• Water - 3/4 cup

Oils & Condiments

• Sesame Oil - 1 tbsp
• Vegetable Oil - 1&1/2 tbsp
• Red chillies dry whole - 2
• Red chili flakes - 1/2 tsp or to taste
• Kikkoman Soy sauce - 3 tbsp. You may use any brand
• Brown Sugar - 1 tbsp
• Rice Vinegar - 1 tbsp . you may use white distilled vinegar instead
• Corn Starch / Corn Flour - 1 tbsp
• Sesame seeds - for garnish
• Salt and Black peper to taste

Instructions

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Add 1 tbsp vegetable oil + 1 tbsp Sesame oil to the Analon Pan and heat on medium high heat.
• Add the eggplant slices in single layer in the pan and sear them on both the sides for about 3-4 minutes, till they become soft an slightly sticky. Once done, take them out on a paper towel in a plate. Set aside.
• In a small bowl, add corn starch, brown sugar, soy sauce, and red chili flakes to it with the water. Stir till sugar is dissolved. It will become slurry like.
• Once eggplants are done, add 1/2 tbsp of vegetable oil and add dry whole chillies, garlic, ginger and white part of the scallions (green onions). Saute on medium high heat for about 30-40 seconds till aromatic.
• Add the corn flour slurry to the pan and cook on lower heat till sauce thickens.
• Add the seared eggplant slices and mix well till sauce is coated well.
• Switch off the heat and garnish with sesame seeds, green part of the scallions and cilantro/coriander leaves.
• Serve it hot with either noodles or rice of your choice.
• You can serve it as an appetizer also.

This is a perfect GlutenFree Vegetarian or Vegan Asian / Chinese Recipe to please the cravings of anytime Chinese. Bookmark this recipe since it is one of a kind and will add to more of the Eggplants  or Baingan or Brinjal or Aubergines Recipes. It is easy, simple and can be made under 30 minutes for those busy nights or the ones when you are craving for Chinese take out.

Can’t make it now? PIN it for LATER!

In my Kitchen, you will always EAT HAPPY & STAY HAPPY! Watch out my space for more useful Product reviews and Gourmand Recipes.

Sonal