Szechwan Eggplant
Szechwan Eggplant is an moderately easy dinner. Made with 2 medium eggplants (3/4 lb. each), 1/2 c. plus 2 tbsp. chicken broth, divided, 1 tbsp. peanut or vegetable oil, 2 tsp. minced fresh ginger root and 1 tbsp. sugar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Rinse eggplants and cut off caps, but do not peel.
Cut into 1-inch chunks and place in a 2-quart casserole.
Add 1/2 cup broth and cover with lid or plastic wrap.
Stirring midway through cooking, microwave on High for 8 to 10 minutes or until tender. Place peanut oil in a 2-cup glass measure.
Add garlic and ginger root.
Microwave on High for 30 seconds.
Stir in sugar and cornstarch.
Blend in remaining 2 tablespoons broth, hot bean sauce, soy sauce, sherry, vinegar and sesame oil.
Microwave on High for 30 to 60 seconds or until slightly thickened.
π· Perfect Pairings
Complete your meal with these
/ultimate-frozen-strawberry-margarita-beauty_1923-1-21d9d43c85574351b054e0908410b86e.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment