Aubergine Sichuan-Style Recipe

Name: Aubergine Sichuan-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 aubergine Chinese, =OR=-; 1 aubergine lrg -Italian; 2 teaspoons salt; 4 tablespoons peanut oil; 1 tablespoon soy sauce; 1 tablespoon sugar; 1/4 cup chicken stock; 2 teaspoons ginger Grated fresh peeled; 1 tablespoon minced garlic; 1/4 teaspoon red chile flakes Dried; 1/4 cup water chestnuts Chopped, peeled, preferably fresh; 3 green onions trimmed and chopped; 1 tablespoon red wine vinegar; 1 tablespoon sesame oil; 1 tablespoon black sesame seeds Toasted

Servings: persons

6 aubergine Chinese, =OR=-
1 aubergine lrg -Italian
2 teaspoons salt
4 tablespoons peanut oil
1 tablespoon soy sauce
1 tablespoon sugar
1/4 cup chicken stock
2 teaspoons ginger Grated fresh peeled
1 tablespoon minced garlic
1/4 teaspoon red chile flakes Dried
1/4 cup water chestnuts Chopped, peeled, preferably fresh
3 green onions trimmed and chopped
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 tablespoon black sesame seeds Toasted

1
CUT AUBERGINE into 1/2-by-2-inch strips. If using Italian aubergines, peel skin. In a colander, toss aubergine with salt; drain for 30 minutes. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of aubergine, stir-fry until seared and tender (about 3 minutes).
2
Remove to colander. Drain over a bowl to catch juices. Cook remaining aubergine in same manner adding more oil if needed. Reheat wok over medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and aubergine juices; bring to a boil. Return cooked aubergine; toss quickly over high heat until most of the sauce is reduced and absorbed into aubergine (about 1-to-2 minutes).

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 aubergine Chinese, =OR=-, 1 aubergine lrg -Italian, 2 teaspoons salt, 4 tablespoons peanut oil, and more.

Yes, Aubergine Sichuan-Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Sichuan-Style

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