Chinese Eggplant(Schezwan eggplant)

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Thanks, Arman Lieu for this amazing recipe- I have almost given up my desire to cook Szechuan Eggplant and then I came across your post, the dish came out so good.

Prep:10 minute      Cook:10minutes    Total:21minutes 

WHAT TO USE:
  1. 1 lb Chinese eggplant cut into thin strips
  2. 1 small onion chopped
  3. 1 tablespoon sesame oil
  4. 2 tablespoons vegetable oil divided
  5. 3 cloves garlic minced
  6. 2 tablespoons ginger freshly grated
  7. 2 teaspoons sesame seeds
  8. 1/2 cup tomato sauce
  9. 3 tablespoons brown sugar
  10. 1 tablespoon sriracha
  11. 2 tablespoons chili garlic sauce
  12. 3 tablespoons soy sauce
  13. 2 tablespoons rice wine vinegar
  14. 2 tablespoons water
  15. 1 tablespoon cornstarch

HOW TO COOK:
  1. Add the sesame oil to a large non-stick skillet or wok and place over medium heat. Add the eggplant and sauté for 8-10 minutes or until tender. Remove from the skillet.
  2. Add one tablespoon of vegetable oil, add the onion, and cook for 5-6 minutes, until translucent. Remove from the heat and add it to the eggplant.
  3. Add the remaining oil to the same skillet. Add garlic, ginger, and sesame seeds, and saute for two minutes, until fragrant.
  4. Add tomato sauce, sugar, Sriracha, soy sauce, rice vinegar, and water. Simmer for 10 minutes over low heat until it starts to thicken. While that’s simmering, combine the water with cornstarch to make a slurry.
  5. Add the eggplant and onion back to the skillet, then add the cornstarch slurry. Cook everything together until thick.
  6. Remove from the heat, sprinkle with sesame seeds and finely chopped scallions.


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