Szechwan Eggplant Stir-Fry

Recipe courtesy Tyler Florence and JoAnn Cianciulli

Show: Food 911Episode: Eggplant for Everyone

Rated: 5 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
5 min
Level:
Easy
Yield:
4 Servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 5 min
Total:: 25 min

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Ingredients

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

Directions

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.

After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

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Comments & Reviews

recipe Szechwan Eggplant Stir-Fry
steph ijamsville, MD 01-11-2009
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good stuff...
Rated: 5 stars out of 5

the sauce was the perfect consistency to coat the eggplant.i didn't have any chilies on hand, so i use a dab of sambal oelek.... i added some cubed tofu (which i had marinated in soy, sesame oil, rice wine vinegar, garlic and ginger, then coated in flour and fried) at the very end and tossed to combine. i also opted for the basil and cilantro garnish at the end, totally forgot about the sesame seeds. Read more
recipe Szechwan Eggplant Stir-Fry
Karla Chicago, IL 01-10-2009
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Best Chinese Eggplant
Rated: 5 stars out of 5

This is fabulous, as other reviewers have noted. Since I didn't have fresh chili peppers, I used sliced red bell peppers and... hot red pepper flakes. I used a small eggplant, but not Chinese, and salted it first. (I always salt eggplant, Chinese or otherwise; don't like bitterness and the strange texture of unsalted eggplant. My husband adored this, I adored this and I'll use the basic stir fry sauce and seasonings for all sorts of other vegetable mixes, like reviewers suggest.Read more
recipe Szechwan Eggplant Stir-Fry
Clara Brea, CA 09-28-2008
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Amazing
Rated: 5 stars out of 5

This recepie was sooooooooooo much better than ANY chinese restraunt I've ever tasted it in....including ones in CHINA!! ... Definitely will add this to the mix.Read more
recipe Szechwan Eggplant Stir-Fry
Anonymous 06-01-2008
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Fantastic and Versatile!
Rated: 5 stars out of 5

I had most of the ingredients for this recipe so I thought to try it out. I substituted the following: Asian Eggplants -... regular eggplants Peanut Oil/Sesame Oil - regular vegetable cooking oil rice vinegar - reg vinegar red chilli - thai green chillies It still turned out absolutely AMAZING and we had it with vermicelli--loved it to bits. So delicious! I couldn't believe I made it myself!! One time I also added green peppers and mushrooms... and it was delicious. This is definitely going to be a regular feature for us!Read more
recipe Szechwan Eggplant Stir-Fry
Anonymous 05-23-2008
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Better than Take-Out!
Rated: 5 stars out of 5

Very good. Very easy. I added tofu for a main dish. Awesome recipe
recipe Szechwan Eggplant Stir-Fry
Sara Sierra Madre, CA 04-08-2008
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Oh WOW
Rated: 5 stars out of 5

This is probably one of *the* best eggplant dishes I've ever had (and made)! I couldn't find Asian eggplants, so I used two... of the large/regular ones. The sauce is A-MAZING. The only alteration I made was to peel the eggplants, cube them, and then salted them - and left in a colander for an hour...and then patted dry... to get rid of the bitterness. I made this as a side to go with Ellie Krieger's Chicken Satay with Peanut Sauce - scrumptious combo! This is my first Tyler Florence recipe, and there will certainly be more! Thanks, Tyler!Read more