Schezwan {Szechuan} Eggplant Stir Fry in Anolon Pan
Schezwan {Szechuan} Eggplant Stir Fry in Anolon Pan, easy delicious Asian recipe
Servings: 3 -4
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.