Sichuan Eggplant

Category : Vegetarian

Tags : -

Sichuan Eggplant

Recipes :

1.5 pounds sliced Egg Plants

2 tablespoons Peanut Oil

1/4 cup Chicken Stock

2 tsp Sugar

1/2 tsp Soy Sauce

1 ½ tbsp Chilli Bean Paste

1 ½ tbsp Sichuan Pepper

2 tsp Sichuan Pepper

2 tsp Garlic

1 tsp Cornstarch

2 tsp Apple Cider Vinegar

4 Chopped Scallions

Garnish Cilantro

Instructions :

  • 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.

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