A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!
Good base recipe for Szechuan-style garlic eggplant. Need to season the eggplant with some salt/pepper a bit while frying. Jazz it up using fresh crushed garlic instead of the powder, at least 2 fat cloves, right at the end of stir-frying the egglplant (mellowing the garlic), along with some green onion. For more flavor, add extra dash of oyster sauce and a good dash of fish sauce, a little more pepper flakes as well. Goes very well with added thin-sliced pork/chicken/beef. Just toss it in after you get the eggplant stir fryin' for a couple mins (takes less time to cook). - 18 Jan 2010 (Review from Allrecipes US | Canada)
Love Love Loved this ~ Pretty much made as written except the following: 3 cloves fresh pressed garlic in lieu of garlic powder, chicken broth in lieu of water and 1/2 TB each of Chinese Garlic Chile Paste & Chinese Chile Paste in lieu of crushed red pepper flakes. I couldn't believe how wonderful this turned out, better than a restaurant, I was very impressed and will make this again and again :-) - 13 Sep 2010 (Review from Allrecipes US | Canada)
Delish!!!! I used hoisin sauce instead, since that is what I had on hand. I also reduced the sugar to 1tsp and it was plenty. So healthy and yummy at the same time! Love it! - 24 Dec 2009 (Review from Allrecipes US | Canada)