Szechwan Eggplant Stir-Fry Recipe | Tyler Florence
Start your morning with this Szechwan Eggplant Stir-Fry recipe. Easy to prepare, absolutely delicious, and perfect for a crowd. Get the recipe now.
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Cooking tools:
- Wok
- Skillet
- Side platter
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Spoon
- Spatula
- Tongs
Ingredients
- 5 Asian eggplants, about 2 pounds
- 3 tablespoons peanut oil
- 1 tablespoon dark sesame oil
- Kosher salt
- freshly ground black pepper
- 2 green onions, white and green parts, sliced on a diagonal
- 1-inch piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 1 fresh red chile, sliced
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame seeds, for garnish
- Thai holy basil and fresh cilantro leaves, for garnish
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