Wednesday, November 11, 2015

Gluten Free Szechwan Eggplant Stir-Fry

I love how recipes get passed along and modified as they go.  I will try to do my best to give credit to those that have influenced the recipe as it has made its way to me!!!!
This recipe was sent to me from a friend at Fox Hole Farms.  Check out what they are doing at
The recipe original recipe can be found on the food, courtesy of Tyler Florence. This is a great example of a recipe that didn't start out gluten free, but with the proper ingredients, can be made gluten free!
This is my version of the recipe!


5 Asian eggplants or 2 large eggplants
3 Tablespoons grape seed oil (I use grape seed oil because it is a healthier option and gluten free!)
1 Tablespoon sesame oil
Kosher salt and freshly ground pepper
2 green onions, white and green parts, sliced on a diagonal
1 inch piece fresh ginger, peeled and grated
3 cloves garlic, minced
1/2 cup chicken broth (I use Celifbr brand but homemade would be even better!)
3 Tablespoons gluten free soy sauce (I use San-J brand Tamari) 
1 Tablespoon rice vinegar (rice vinegar can be seasoned, so be careful that it is gluten free! Mine is not seasoned and states gluten free on the label)
1 Tablespoon brown sugar
1 Tablespoon cornstarch


Cut the eggplant in 1/2 lengthwise and the slice crosswise into wedges less than 1 inch if using the Asian eggplant. If using the regular looking eggplant, cut into 1 inch pieces (bite size!)
Heat a wok medium high temperature and add both the grape seed and sesame oils! Add the eggplant and stir fry until soft, about 5 minutes.  You can season the eggplant with salt and pepper at this stage but I don't because this dish has such great flavour it doesn't need it!  If the eggplant is too much for the size of your pan, work in batches, removing the eggplant to a side platter and cooking the remaining eggplant in the same manner, adding more oil, if needed.  While the eggplant is cooking, make up a sauce by mixing the soy sauce, vinegar, sugar and cornstarch until everything is dissolved. Set aside to be used at the end of the recipe.
Once all the eggplant is cooked and out of the wok, add the green onions, ginger, and garlic.  Stir constantly for 1 minute until it smells great!
Add the broth.
Now, stir that sauce you made a while ago.  Once the soy sauce mixture is stirred, add it to the pan and cook for another minute until the sauce has thickened.
Put the eggplant back in the wok, toss until the eggplant is well mixed with the sauce.
Then, it is ready to serve!

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