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Receta Szechuan Eggplant
by Global Cookbook

Szechuan Eggplant
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Ingredientes

  • 1 lrg Eggplant
  • 1 bn Scallions, sliced
  • 2 Tbsp. Warm Szechuan sauce
  • 2 Tbsp. Reduced sodium teriyaki sauce
  • 1/4 c. Cool water

Direcciones

  1. Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into wedges (i.e., think of how pizza is cut). Saute/fry in some water or possibly broth in a non stick pan, turning to cook the wedges proportionately. Cook for about 3-5 min per side, or possibly till the slices are done to your liking. Add in the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
  2. Serve over plain rice with lots of water (the sauce I used was Warm!).
  3. Notes: I used House of Tsang warm Szechuan sauce. It was not totally fatfree, but was all I had. The oils were very far down on the list of ingredients. The teriyaki was FF. I am sure which you can find FF Szechuan sauce, however, so I posted this recipe anyway. Also, I recommend which you use just a touch of the warm sauce at first.