Sichuan Eggplant

Name: Sichuan Eggplant
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Ingredients: 1½ pounds sliced Egg Plants; 2 tablespoons Peanut Oil; ¼ cup Chicken Stock; 2 tsp Sugar; ½ tsp Soy Sauce; 1½ tbsp Chilli Bean Paste; 2 tsp Sichuan pepper; 2 tsp Ginger; 5 cloves Garlic; 1 tsp Cornstarch; 2 tsp Apple Cider Vinegar; 4 Chopped Scallions; 1 Garnish Cilantro

115 min · Serves 6 · By TheMealDB Import

Vegetarian
Chinese
Healthy

Chinese, Vegetarian

Adapted from simplyrecipes.com

Ingredients

For 6 servings

1½ pounds slicedEgg Plants
2 tablespoonsPeanut Oil
¼ cupChicken Stock
2 tspSugar
½ tspSoy Sauce
1½ tbspChilli Bean Paste
2 tspSichuan pepper
2 tspGinger
5 clovesGarlic
1 tspCornstarch
2 tspApple Cider Vinegar
4 ChoppedScallions
1 GarnishCilantro

Method

Prep 25 min · Cook 90 min

1This 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.
2*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.)
3**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.
4Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:
5Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.
6In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
7In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
8In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
9Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
10Sauté eggplant:
11Place 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.
12Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:
13until fragrant, about 30 seconds.
14Add the chicken stock mixture:
15turn the heat to medium-low and simmer for 90 seconds.
16Add the cornstarch mixture:
17and stir together until the sauce thickens a bit.
18Add the scallions and vinegar:
19and cook for 15 seconds to diffuse their harsh flavors a bit.
20Garnish with cilantro and serve.