Sechuan Eggplant

By Flora

Ingredients

• Sichuan Eggplant Recipe
• Print Options
• Print (no photos)
• Print (with photos)
• Ingredients
• 1 1/2lbs.1 1/2 lbs. asian (long and skinny) eggplant
• 2tablespoons2 tablespoons peanut oil
• 1/4cup1/4 cup chicken stock (substitute vegetable stock for vegetarian)
• 2teaspoons2 teaspoons sugar
• 1/2teaspoon1/2 teaspoon soy sauce
• 1/2 - 1 1/2tablespoons1/2 - 1 1/2 tablespoons chili bean paste*
• 2teaspoon2 teaspoon crushed sichuan peppercorns** (optional, but inauthentic without)
• 3teaspoons3 teaspoons freshly grated ginger
• 55 garlic cloves, minced
• 1teaspoon1 teaspoon corn starch
• 2teaspoons2 teaspoons Chinkiang vinegar or apple cider vinegar
• 44 scallions, roughly chopped
• Cilantro for garnish

Details

Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

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.