Szechuan Eggplants

Name: Szechuan Eggplants
Ingredients: 1 12 lbs eggplants, 2 inch wedges; 4 tablespoons peanut oil; 1 tablespoon chili oil; 1 clove garlic; 2 tablespoons ginger, minced; 1 scallion, finely chopped; 2 tablespoons red bean paste; 1 tablespoon soy sauce; 2 tablespoons dry sherry; 2 tablespoons cider vinegar; 1 teaspoon sugar; 12 teaspoon szechuan peppercorns, roasted and ground; 1 teaspoon cornstarch (I use arrowroot); 1 tablespoon water; 1 teaspoon sesame oil

15 ingredients

8 steps

Ingredients

1 12 lbs eggplants, 2 inch wedges
4 tablespoons peanut oil
1 tablespoon chili oil
1 clove garlic
2 tablespoons ginger, minced
1 scallion, finely chopped
2 tablespoons red bean paste
1 tablespoon soy sauce
2 tablespoons dry sherry
2 tablespoons cider vinegar
1 teaspoon sugar
12 teaspoon szechuan peppercorns, roasted and ground
1 teaspoon cornstarch (I use arrowroot)
1 tablespoon water
1 teaspoon sesame oil

Directions

1

Mix bean paste, soy sauce, dry sherry, vinegar, sugar and Szechuan peppercorns in one bowl.
2

Mix cornstarch, water and sesame oil in another bowl.
3

Heat Wok until hot, add oils and heat until the oil streams freely on the side of the wok.
4

Add eggplant to the wok and toss until coated with oil.
5

Cook until it's soft and golden brown (about 6 minutes).
6

Add sauce and cook for 3 seconds.
7

Add starch mixture and cook until the starch turns translucent.
8

Serve with Rice.