Szechuan food is usually the ones with the little red chile pepper on your Chinese take-out menu. Often this style of food is hot and spicy. This vegetarian recipe does have some heat, but not too much. Come on! Trust me!
- 1 pound Oriental eggplants or other eggplant, peeled
- 2 tablespoons peanut oil
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes or 1/2 teaspoon hot chili oil
- 3 green onions, cut into 1-inch pieces
- 1/4 cup hoisin sauce
- 1/4 cup vegetable broth
- toasted sesame seeds (see NOTE)
Cut eggplants lengthwise into 1/2-inch slices. Cut each slice into 2 x 1/2-inch strips.
Heat a wok or large skillet over medium high heat. Add oil and heat until hot. Add eggplant, garlic, and pepper flakes. Stir fry until the eggplant is tender and browned, about 7 minutes.
Reduce heat to medium, add onions, hoisin, and broth. Stir fry about 2 minutes. Sprinkle with sesame seeds and serve.
Serves 4 to 6.
NOTE: You can toast sesame seeds in a dry skillet over medium heat. Shake the skillet until the seeds turn golden and begin to pop. And that’s it!