Receta Eggplant Szechuan-style
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No hay descripción disponible
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Foto actual de la receta |
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The end result you achieve will impress your diners and astound the palate
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The aroma from this dish is amazing, complex and comforting
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Peel the eggplant, then slice it...
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...then cut into 3"x1-1/2" pieces
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Mince the garlic (left), and ginger (right)
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Measure the hot bean sauce and the hoisin sauce
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Rice vinegar is also good on salads - but use it or white viegar in this dish
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Dissolve the cornstarch in cold water...
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...then add the soy sauce to the solution
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Slice the green onions for that final garnishing touch
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Measure out the chicken stock and add the sugar and salt
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The last addition to the eggplant in the wok will be the sesame oil
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Heat the oil on high, then add the sliced eggplant
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Then, make some noise with your utensils and get some color on the eggplant, Then remove from the wok and make the sauce
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The initial deglaze is done with the garlic, ginger, vinegar and hot bean sauce
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Add the broth, cornstach, soy sauce, sugar and salt and cook to thicken. Then add the cooked eggplant to the sauce, finishing with the sesame oil and green oinion. Done!
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It all started with some fresh ginger, some garlic and a few green onions...
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A serving suggestion
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Aubergine (eggplant) is an excellent vegetable to prepare for a healthy and delicious meal!
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