Sichuan Eggplant
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…
- Prep
- 24 min
- Cook
- 1 hr 9 min
- Total
- 1 hr 33 min
- Servings
- 4
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
This recipe calls for asian eggplants
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
*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
**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
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
In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
In a second bowl, mix together
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
In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
Lastly, in a fourth bowl, mix
Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
Sauté eggplant: Place the oil in
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
Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:
until fragrant, about 30 seconds.
Add the chicken stock mixture: turn
Add the chicken stock mixture:
turn the heat to medium-low and simmer for 90 seconds.
Add the cornstarch mixture: and stir
Add the cornstarch mixture:
and stir together until the sauce thickens a bit.
Add the scallions and vinegar: and
Add the scallions and vinegar:
and cook for 15 seconds to diffuse their harsh flavors a bit.
Garnish with cilantro and serve
Garnish with cilantro and serve.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 14 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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