Sechuan Eggplant

Sechuan Eggplant

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Sichuan Eggplant Recipe

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  • Prep time: 10 minutes Cook time: 10 minutes This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.

  • Ingredients

  • lbs. asian (long and skinny) eggplant

  • 2

    tablespoons peanut oil

  • ¼

    cup chicken stock (substitute vegetable stock for vegetarian)

  • 2

    teaspoons sugar

  • ½

    teaspoon soy sauce

  • ½ - 1½

    tablespoons chili bean paste*

  • 2

    teaspoon crushed sichuan peppercorns** (optional, but inauthentic without)

  • 3

    teaspoons freshly grated ginger

  • 5

    garlic cloves, minced

  • 1

    teaspoon corn starch

  • 2

    teaspoons Chinkiang vinegar or apple cider vinegar

  • 4

    scallions, roughly chopped

  • Cilantro for garnish

Directions

1 Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside. In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside. In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside. In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside. Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside. 2 Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil. 3 Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté until fragrant, about 30 seconds. Add the chicken stock mixture, turn the heat to medium-low and simmer for 90 seconds. Add the cornstarch mixture and stir together until the sauce thickens a bit. Add the scallions and vinegar and cook for 15 seconds to diffuse their harsh flavors a bit. Garnish with cilantro and serve. Yield: Makes 2-4 servings.


Nutrition

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