Sichuan Eggplant

Sichuan Eggplant — a classic Chinese vegetarian recipe.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Chinese, Dinner

Ingredients

• 1.5 pcs egg plants
• 2 tbsp peanut oil
• 0.25 g chicken stock
• 2 g sugar
• 0.5 ml soy sauce
• 1 tbsp chilli bean paste
• 2 tsp sichuan pepper
• 2 g ginger
• 5 pcs garlic
• 1 tbsp cornstarch
• 2 tsp apple cider vinegar
• 4 pcs scallions
• 1 pcs garnish cilantro

Instructions

1. Cut the eggplants lengthwise into quarters, then slice them into large batons; set aside.
2. In a small bowl whisk together the chicken stock, sugar, and soy sauce; reserve.
3. In another bowl combine the chili-bean paste with the minced garlic, minced ginger, and Sichuan peppercorns; set aside.
4. In a third bowl stir the cornstarch with 1 tablespoon of water until smooth to make a slurry; set aside.
5. In a fourth bowl toss the sliced scallions with the vinegar and set aside.
6. Heat the oil in a wok or large sauté pan over medium-high heat until it is almost smoking.
7. Add the eggplant to the hot oil and stir-fry, letting it sit a few seconds between turns so the pieces brown and blister; add more oil if they absorb it and start to stick.
8. Add the chili-bean paste mixture and cook, stirring, until fragrant — about 30 seconds.
9. Pour in the chicken stock mixture, reduce the heat to medium-low, and simmer for approximately 90 seconds.
10. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
11. Add the scallion-and-vinegar mixture and cook briefly, about 15 seconds, to mellow the flavors.
12. Garnish with cilantro and serve.

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