Szechwan Eggplant Stir-Fry

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I made this dish following the other reviewers suggestions. I doubled the sauce and used the western eggplant vs. the Japanese. I soaked the western eggplant in salt water before stir frying. This recipe is fantastic. The family would never know it was not from a restaurant. Next time I will add tofu for protein.

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Be sure to use Japanese eggplant, basil, and cilantro!

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The flavors were very authentic & blended well together. You can make it as spicy as you want.

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I've a history with stir frys, but have never quite gotten it right. This recipe uses chicken broth - probably common, but I've never seen it in a recipe - to create a perfect sauciness.

I adjusted the recipe a bit. I sliced four cloves of garlic, about a 2-inch knob of garlic, 1/4 c of green onions, 1/4 c of julienned carrots and 2 chopped red peppers to the stir fry after frying the eggplant separately. The peppers and carrots provided color and crunch. I added red chili flakes to the soy sauce mixture, to which I also free-handed the brown sugar (more like 2 tbsp..

Make sure you let the sauce come to a boil - only then will it thicken to the right consistency.

My only regret with this recipe is that I didn't make more to begin with. But it was so easy, I may just make it again next week. :-

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This is a winner!!! This recipe tastes just like my favorite dish at PF Chang?s, the spicy eggplant. It is so good I may not return to PF Chang?s. I modified the recipe slightly for items that I did not have. I used olive oil instead of sesame oil, I used red pepper flakes instead of the red chile and I did not add the garnishes. I cut the recipe in half because I was not sure how it would taste. What a mistake!! My husband and I gobbled it up so fast. I plan to make it again this weekend but this time I will double the recipe.

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I've looked for an eggplant recipe similar to PF Chang's for quite awhile...this one got pretty close! Made a couple of changes: 1didn't have a red chili so added a generous portion of Sriracha Hot Chili Sauce 2Once I mixed the eggplant and sauce together, I cooked it on low for 5-10 minutes. I thought the eggplant was undercooked and crunchy when I followed ther recipe.

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I was looking for a recipe to make eggplants in a new way, and I came across this one, Its really good and one of the best ways to eat an eggplant. My husband loves it too.

Thankyou food network

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This was easy to make, and I really thought I would like it, but it didn't work for me. My Husband liked it and finished off the rest. It looked nice and smelled good, I just didn't like it.
Sorry!

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I was excited to find this recipe after falling in love with a similar eggplant dish at a local szechwan restaurant. But I was a little disappointed in the result - it just wasn't as good as I had expected. Granted, I used italian eggplant instead of Japanese... Maybe that was the problem, but I don't know. Also, the sauce was thicker than I expected I had to keep adding lots of oil when cooking the eggplant in batches.

Even so, I think it turned out pretty darn yummy and it was great over some brown rice.

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This dish was ok, but I was expecting it to be much better. The eggplant was a bit sponge-like (admittedly, I have always had a difficult time with eggplant. The sauce wasn't bad but nothing special.