Asian Eggplant recipe,Vegetarian Spicy Szechuan Eggplant,Asian Chinese food recipe for restaurants, foodservice operators, research and development chefs by David Tsang

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Vegetarian Szechuan Eggplant

Asian Chinese Food Concept

Spicy Asian vegetarian recipe with Japanese purple eggplant and garlic

in Starport Foods Spicy Szechuan Sauce

		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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