Sichuan Eggplant
By TeaTime
This recipe calls for asian eggplants, or Japanese eggplants.
Ingredients
- 1 clove Garlic
- 60 ml Cilantro
- 2½ ml Ginger
- 680 g, sliced Egg Plants
- 30 ml Peanut Oil
- 60 ml Chicken Stock
- 10 ml Sugar
- 2½ ml Soy Sauce
- 7½ ml Chilli Bean Paste
- 10 ml Sichuan Pepper
- 5 ml Cornstarch
- 10 ml Apple Cider Vinegar
- 4, chopped Scallions
Preparation Steps
- 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.
- *A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)
- **Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.
- Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:
- 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.
- Sauté eggplant:
- 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.
- 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.
Nutrition (per 100g)
- Calories: 420.8 kcal
- Protein: 11.2g
- Carbs: 34.9g
- Fat: 26.3g