Szechwan Eggplant Stir-Fry
Show: Food 911
Episode: Eggplant for Everyone
Rate This RecipeRead users' reviews (63)
- Recipe categories: Nuts, Eggplant, Vegetables,
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Average Rating:
Total Reviews: 63
Showing 41-50 of 63
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By hcantrell_7090468
Houston, TX
on January 23, 2007
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I'm not a great cook, so I appreciate something this easy that tastes this great. We gobbled up every bit of it. My only comment would be that it is a little milder than I like..the one red chili wasn't quite enough fire for us. I've already made it again, this time using two jalepenos (still a little mild and with whatever veggies I could get my hands on. I also stir fried some chicken marinaded in soy sauce and chinese five spice...outstanding! I'll be playing with this one some more....
By thegrampps_6000781
evergreen, CO
on August 30, 2006
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This was absolutely outstanding. I didn't have asian eggplants, but I peeled 2 regular eggplants, sliced according to the recipe, and soaked them in a salt/water mixture for 20 minutes to pull out the bitterness. Rinse, then pat dry to squeeze all of the excess water out. It worked perfectly! I also used vegetable oil with the sesame oil instead of the peanut oil. Doubled the sauce, and without a doubt, this is the best eggplant I have ever had! We served it over rice noodles. Mmmmmm!
By kjaysplace_4055537
palmdale, CA
on June 28, 2006
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This recipe for szechwan eggplant was better then the szechwan eggplant I get at P.F. Changs, which tends to be a bit to sweet.
By leslieguthin_49...
delray beach, FL
on February 10, 2006
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a nice surprise....i added some thinly sliced pork tenderloin whick was a perfect compliment to the eggplant. I think next time i might go a little easier on the sesame oil, but other than that the measurements were exact.
By cameraspoon
Somerville, MA
on February 02, 2006
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Tyler's recipes have never let me down. The eggplant is great. A wonderful tango of sweet and spicy in your mouth! The ginger also gives the dish a stimulating bite.
By jadelstein1_4804651
Arlington, VA
on January 23, 2006
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I tripled the sauce and added chicken. Everyone loved it, including my 2-yr-old! Very easy and very good!!
By abtiller_4499106
encinitas, CA
on January 02, 2006
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This recipe was so easy and the taste is out of this world. It is just like my favorite Asian eggplant dish I used to order at restaurants. I can't believe how good the flavor is! I can't believe that I made it! It tastes far too complex for me to have created it in my own kitchen. I did follow the advice of another reviewer and used the Marukan rice vinegar iwth the green lid ( no sodium no sugar. I don't know how it would have tasted otherwise but the flavor was just perfect. Thank you, thank you, Tyler!
By layla0425_1843131
el cajon, CA
on October 26, 2005
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I didn't like this dish much (my husband did, but the next day it tasted better.
By meancristine_13...
Los Angeles, CA
on September 25, 2005
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This is a simple and flavorful dish. Be sure to ration your oil if you have to fry the eggplant in batches. Eggplant soaks up oil easily. So don't use too much, or it gets mushy.
By caseykaplan_2732001
walnut creek, CA
on May 31, 2005
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This is a great recipe; taste just like the dish my favorite chinese restaurant serves. I substitued vegetable broth for the chicken broth and next time I will try to find a way to not use so much oil. It's great served over rice.