Ingredients
-
2
-
1
-
2
-
1
-
2
-
1/4
-
1
-
1/4
-
2
-
2
-
-
-
-
-
Directions
Szechuan-Style Eggplant, The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit., We loved this. It’s a keeper. We made two changes. We substituted chives for the green onions, since that’s what we had in the garden and added 10 oz. x-firm tofu with the chive, garlic and ginger mix to make it more of a meal. DH, who did the cooking and who has very high standards, gave this 5 stars., We loved this. It’s a keeper. We made two changes. We substituted chives for the green onions, since that’s what we had in the garden and added 10 oz. x-firm tofu with the chive, garlic and ginger mix to make it more of a meal. DH, who did the cooking and who has very high standards, gave this 5 stars.
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Steps
|
1
Done
|
Toss Eggplant in Colander With Salt; Let Stand 30 Minutes. |
|
2
Done
|
Rinse Off Salt and Pat Eggplant Dry With Paper Towels; Set Aside. |
|
3
Done
|
Place Green Onion in Work Bowl of Food Processor With Steel Knife. |
|
4
Done
|
With Machine Running, Drop Ginger and Garlic Through Feed Tube and Mince Finely. |
|
5
Done
|
Combine Peanut Oil, 1 Tablespoon Sesame Oil and Dried Red Pepper Flakes in Wok or Heavy 12 Inch Skillet Over High Heat and Cook Until Pepper Flakes Turn Black. |
|
6
Done
|
Add Green Onion Mixture and Stir Fry Until Fragrant, About 1 Minute. |
|
7
Done
|
Add Eggplant and Toss to Coat With Oil. |
|
8
Done
|
Reduce Heat to Medium, Cover and Cook Until Eggplant Softens, Shaking Wok Occasionally to Prevent Sticking, 8 Minutes. |
|
9
Done
|
Meanwhile, Blend Sherry, Vinegar, Sugar, Soy Sauce and Chili Paste in Work Bowl 3 Seconds. |
|
10
Done
|
Add Sherry Mixture to Wok and Stir 2 Minutes. |
