I think I’ve become a bit obsessed with stir-fries lately. My visits to the asian market has become quite frequent and I always find myself buying more than a I need. It’s sad when you’re like a kid in a candy store in a supermarket. Alas…
This recipe was inspired by a dish I came across recently thanks to Tastepotting, which reminded me of another dish I had when I took a class by Rebekah Lin Jewell a couple years ago. I’ve never liked eggplant but this dish was amazingly good. However, it and many other Szechuan dishes I’ve seen always have ground pork; not much, just for flavoring. However, I’d always inevitably end up with a back of unidentifiable meat in my freezer six months later.
So here is my vegetarian adaption and I’m quite happy with it. As usual, keep my spicy-wussiness in mind when you read this recipe.
Chinese Eggplant Szechuan with Bean Sprouts
3 tablespoons olive oil
1 tablespoon sesame oil
1-2 tablepoons hot bean paste (1 was perfect for me; two had me going for liquid relief)
1 tablespoon bean paste
3 medium-large chinese eggplant; chopped via roll cut
2 red bell peppers; cut into slices
3 garlic cloves; minced
1 tablespoon ginger; minced
1 tablespoon rice wine
1 tablespoon rice vinegar
2 teaspoons salt
1/2 teaspoon sugar
2 cups bean sprouts
Preheat the oven to 450. Toss the chopped eggplant with two tablespoons olive oil and one teaspoon salt. Roast for 15 minutes on a metal baking sheet. While roasting, prepare the other ingredients. Wait until the eggplant is out of the oven and cool enough to work with before continuing.
Heat the remaining oil in a wok and saute the red bell peppers until soft; 1-2 minutes. Add the ginger, garlic and bean pastes, tossing and stirring constantly to prevent burning; approximately 20 seconds. Add the remaining ingredients and stir fry until everything is heated and mixed; approximately 1-2 minutes. Serve with rice and enjoy.