Asian vegetarian Szechuan eggplant in Szechuan sauce recipe by Chef David Tsang

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Starport Foods

Vegetarian Szechuan Eggplant Recipe by Chef David Tsang

Spicy Asian vegetarian recipe in Szechuan sauce with Japanese purple eggplant and garlic

		Ingredient List:
	3 Tbsp.	Spicy Szechwan Sauce (Starport 322)
	6 oz.	Eggplant, long purple
	1 tsp.	Salt
	2 Tbsp.	Crispy Seasoning Batter (Starport 354)
	2 tsp.	Garlic, crushed
	2 Tbsp.	Corn oil

Instructions:

Cut eggplant into sticks, ½” X ½” X 2” long.
Sprinkle salt on eggplant and let sit for 30 minutes to draw out moisture then rinse well in cold water to remove salt and pat dry.
Coat eggplant with Crispy Seasoning Batter and deep fry at 350 F until softened, 1-2 minutes, remove and drain on paper towel. May be covered and refrigerated for later use.
Add oil to hot griddle or wok then eggplant and garlic and sauté 30 seconds.
Add Spicy Szechwan Sauce toss well gently and remove.

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