The Japanese eggplant at my farmers market is awesome right now so I am making this dish alot! See the post about the dinner made with my sister about a week ago for finished dish photo. Here you can also add chili sauce (1-2 tsp) if desired with the soy sauce.

Szechuan Eggplant

(adapated from Madhur Jaffery’s World Vegetarian)

about 1 lb skinny japanese eggplant

2 Tbs peanut oil

2 scallions, cut into rings

2 tsp ginger, minced

3 cloved garlic, minced

5 tsp soy sauce

2 tsp sugar

2 tsp rice vinegar

1 tsp sesame oil

chopped cilantro

Cut the eggplants into chunky triangles (also called roll cut). Steam for about 12 minutes or until tender.

In a wok or skillet heat the oil. Add scallions, ginger and garlic. Stir for a minute then add eggplants. Add soy sauce, sugar and vinegar. Stir and cook 3 minutes. Add sesame oil and serve with a sprinkle of cilantro on top.

Here is the recipe I used to make that awesome meal with my sister. If you like it spicy add 1/2 tsp of chili sauce along with the soy sauce. We left it out for the kids.

Szechuan Green Beans

about 1 lb green beans, trimmed and cut in 2 inch pieces

1 Tbs garlic, minced

1 Tbs ginger, minced

2 scallions, thinly sliced

1 Tbs soy sauce

1/2 tsp sugar

1/4 tsp salt

2 Tbs canola or peanut oil for frying

Boil the green beans for about 5 minutes, drain.

Heat 1/2 the oil over high heat in a wok. add green beans and stir fry until they start to brown and the skins pucker. Remove from wok. Add remaining oil, then garlic, ginger and scallions. Stir fry for a few seconds then add the soy sauce. Add the green beans, sugar and salt. Toss and serve.