Chinese Recipe for Eggplant Szehuan Style
INGREDIENTS
- 4 medium Chinese or Japanese eggplants
- 2 dried Chinese mushrooms (soaked & chopped fine)
- 1 tbsp oil
- 1 tsp garlic (minced)
- 1 1/2 tsp ginger (minced)
- 2 tsp hot bean paste
- 2 tbsp onion (chopped)
- 1/2 cup fresh mushrooms (chopped fine)
- 2 tbsp green onions (chopped)
- 2 tbsp water
- 2 tsp cornstarch
For Sauce:
- 1 tsp light soy sauce
- 2 tsp Chinese black vinegar or balsamic vinegar
- 1 tsp brown sugar
- 1/2 tsp sesame oil
- 1/2 cup vegetable stock
TIP: Traditionally, this recipe is usually served with minced pork but I've omitted the meat so it becomes a vegan dish.
- Remove stalks from eggplants, cut into cubes
- Steam over high heat for 10 mins
- Remoe and set aside
- Combine ingredients for sauce and set aside
- Combine water and cornstarch and set aside (thickener)
- In a wok, heat up the oil
- Add garlic, ginger and onion, stir-fry for 15 seconds
- Add hot bean paste and two types of mushrooms
- Stir-fry for 1 min
- Add steamed eggplant and sauce mixture and bring to a boil
- Continue to cook for 1 min
- Add thickener and stir till sauce is thickened
- Remove from heat, sprinkle with green onions and stir to mix
- Serve immediately
FYI: Chinese Eggplant or Japanese Eggplant is long and elongated in shape (see picture). It generally sports a lighter purple color coat and has fewer seeds than the round eggplants of its western cousin. The peel is generally less bitter so it doesn't need to be slated. However, this type of eggplant does not keep well so look for ones that are plump and firm. Use within 2 days of purchase.
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