Eggplant Sichuan Style

Name: Eggplant Sichuan Style
Yield: 4.0
Ingredients: 6.0 Chinese Eggplant; 1.0 Lg Italian Eggplant; 2.0 teaspoon Salt; 4.0 tablespoon Peanut Or Corn Oil R More If Needed; 1.0 tablespoon Soy Sauce; 1.0 tablespoon Sugar; 0.25 cup Chicken Stock; 2.0 teaspoon Grated Fresh Peeled Ginger; 1.0 tablespoon Minced Garlic; 0.25 teaspoon Dried Red Chile Flakes; 0.25 cup Chopped Water Chestnuts Preferably Fresh; 3.0 Green Onions Trimmed And Chopped; 1.0 tablespoon Red Wine Vinegar; 1.0 tablespoon Sesame Oil; 1.0 tablespoon Toasted Black Sesame Seeds

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🍽 Serve 4.0

Ingredientes

6.0 Chinese Eggplant
1.0 Lg Italian Eggplant
2.0 tsp Salt
4.0 tbsp Peanut Or Corn Oil R More If Needed

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Preparo (prévia)

1
CUT EGGPLANT into 1/2-by-2-inch strips. If using
2
Italian eggplants, peel skin. In a colander, toss

eggplant with salt; drain for 30 minutes. Squeeze

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