Szechuan Eggplant for Chinese New Year

 

Szechuan Eggplant for Chinese New Year

Ingredients:

• • 1 large eggplant, cut into 1-inch pieces
• 1 tablespoon salt
• 1/4 cup vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon red pepper flakes
• 1/4 cup cornstarch
• 1/4 cup water
• 1 tablespoon sesame oil
• 1/4 cup chopped green onions

Instructions:

1. Place the eggplant in a colander and sprinkle with salt. Let sit for 30 minutes to drain.
2. Rinse the eggplant and pat dry.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the eggplant and cook until browned on all sides.
5. Add the onion, garlic, and ginger and cook until softened.
6. Add the soy sauce, rice vinegar, sugar, and red pepper flakes. Bring to a boil.
7. In a small bowl, whisk together the cornstarch and water.
8. Add the cornstarch mixture to the skillet and cook until thickened.
9. Stir in the sesame oil and green onions.
10. Serve immediately.

Tips:

• For a spicier dish, add more red pepper flakes.
• For a sweeter dish, add more sugar.
• For a richer dish, use dark soy sauce.
• To make this dish ahead of time, cook the eggplant and sauce separately. Then, when you are ready to serve, combine the two and heat through.

Enjoy!

Nutrition information:

One serving of Szechuan Eggplant contains approximately 200 calories, 10 grams of fat, 25 grams of carbohydrates, 5 grams of protein, and 500 milligrams of sodium.