Szechwan Eggplant Stir-Fry

Name: Szechwan Eggplant Stir-Fry
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chicken broth; 1 Tbsp cornstarch; 1 Tbsp dark sesame oil; 5 Asian eggplants, about 2 pounds; 1 inch fresh ginger, peeled and minced; 3 garlic cloves, minced; 2 green onions, white and green parts, sliced on a diagonal; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp light brown sugar; 3 Tbsps peanut oil; 1 fresh red chile, sliced; 1 Tbsp rice vinegar; 1 Tbsp toasted sesame seeds, for garnish; 3 Tbsps soy sauce; 1 leave Thai holy basil and fresh cilantro , for garnish

Szechwan Eggplant Stir-Fry might be a good recipe to expand your side dish recipe box. This recipe serves 4. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 319 calories, 8g of protein, and 16g of fat per serving. From preparation to the plate, this recipe takes around 25 minutes. A mixture of sesame seeds, ginger, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Ingredients you will need

Eggplant

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper