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Szechwan Eggplant Stir-Fry Recipe

Szechwan Eggplant Stir-Fry

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Average Rating:

Total Reviews: 63

Showing 51-60 of 63

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  • on May 10, 2005

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    My children never like eggplant, this is the recipe they loved. They want me to make this more often

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  • on March 13, 2005

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    There is little to add to all the enthusiastic reviews. This is my favorite eggplant dish and I always order it at the asian restaurants. I was never able to reproduce it at home. Yesterday evening, I followed Tyler's recipe, and I felt like the best of all Asian pros. This recipe is even superior to the first bite that made me fall in love with Szechwan eggplant years ago. I ate almost the whole thing, and had to refrain myself from finishing it out for breakfast. Thanks to the amazing Food 911 host!

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  • on March 10, 2005

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    I made this last night for dinner and was very happy with the flavor. My husband loved it. I added mushrooms and greenbeans and served it over rice for a one dish meal - but it would be just as wonderful as Tyler made it. It had a surprising depth of flavor.

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  • on March 03, 2005

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    This was a true winner. I've never before been able to replicate the eggplant I get in Asian restaurants. This has wonderful flavor and is so easy. The only change I would make would be to stir fry for longer than 3 minutes, unless you like your eggplant on the chewier side. I prefer mine softer.

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  • on February 07, 2005

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    Great eggplant recipe! I had to cook the eggplant a little longer than written.

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  • on December 27, 2004

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    This was even better than I'd imagined! I am a vegetarian, and it was easy to adapt, just substituted veg broth for the chicken and a brown sugar sub. Sadly I didn't have any basil on hand, but it was very good garnished with only the cilantro and sesame. The sauce is great, next time, I'll double the sauce, and I think I'll try this sauce on other things. One other modification, I did peel the eggplant, I've never liked to eat the peel.

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  • on November 19, 2004

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    I cheated a little and used indian eggplant cause it was on sale, but followed the recipe exactly... It took minimal effort and created maximum impact.

    It was delicious!

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  • on September 30, 2004

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    Honestly ? it?s the sauce that makes this dish (ingredients 8 ? 12 that makes the dish amazing (I doubled the amount of sauce ingredients - my family loves a good sauce. You can use it, along with the garlic, fresh ginger, green onions & the chili pepper and add any stir fry ingredients for a real ?Chinese restaurant? taste. I served it over jasmine Thai rice, which made it all the more aromatic.

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  • on September 26, 2004

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    it smelled heavenly. it also tasted very nice. i had forgotten to sprinkle salt and pepper so we had to do that at the table. i would make this again.

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  • on August 17, 2004

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    This is great and easy to prepare. It tastes almost exactly like a garlic eggplant dish I regularly order at my favorite Thai restaurant.

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