Featured in the Honolulu Star-Advertiser on July 26, 2017. Recipe compliments of our friends at the Hawaii Food Bank.
Ingredients:
Szechuan Eggplant with Spicy Garlic Sauce
Try this delicious recipe from the Electric Kitchen!
2 tablespoons cooking oil, divided
3 long eggplants cut into long strips
2 cloves garlic, finely minced
1 red chili pepper, finely diced
1 tablespoon fresh ginger, finely minced
1 stalk green onion, chopped
1 tablespoon low-sodium shoyu
1 tablespoon black vinegar (available in Chinatown and specialty stores; may substitute with young balsamic vinegar)
1/2 teaspoon sugar
Directions:
In a wok or saucepan over medium-high heat, heat 1 tablespoon oil and add eggplant.
Cook 2 minutes and turn over each piece to cook evenly.
Cook another 2-3 minutes turning occasionally.
Push eggplant aside in wok and add 1 tablespoon cooking oil to center.
Add garlic, chili pepper, ginger and green onion; stir until fragrant.
Combine with eggplant; stir fry for one minute.
Add shoyu, black vinegar and sugar; stir to combine.
Serve immediately.
Makes 4 servings.
Approximate Nutrient Analysis per serving: 110 calories, 7 g fat, 0.5 g saturated fat, 0 mg cholesterol, 150 mg sodium, 10 g carbohydrate, 5 g fiber, 5 g sugar, 2 g protein
Review
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It didn’t taste like the ones I had at a Chinese Restaurant.!!it tasted weird specially with the balsamic vinegar