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Sichuan Eggplant
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Spicy Sichuan-style eggplant dish loaded with garlic, ginger, and scallions for heat lovers.
Ingredients:
  • 1 1/2 pounds long and skinny eggplant (such as Japanese or Chinese)
  • 2 tablespoons peanut oil
  • 1/4 cup chicken stock (substitute vegetable stock for vegetarian)
  • 2 teaspoons sugar
  • 1/2 teaspoon soy sauce
  • 1/2 - 1 1/2 tablespoons chili bean paste*
  • 1 to 2 teaspoons crushed sichuan peppercorns** (optional, but inauthentic without)
  • 2 teaspoons freshly grated ginger
  • 5 garlic cloves, minced
  • 1 teaspoon corn starch
  • 2 teaspoons Chinkiang vinegar or apple cider vinegar
  • 4 scallions, roughly chopped
  • Cilantro for garnish (optional)
Instructions:
  • Prepare ingredients: - Cut eggplant lengthwise into large batons. - Mix chicken stock, sugar, and soy sauce in a bowl. - Combine chili bean paste, garlic, ginger, and Sichuan peppercorns in another bowl. - Make a slurry by mixing cornstarch with water in a bowl. - Mix scallions with vinegar in a separate bowl.
  • Sear eggplant until golden and blistered: Heat oil in a wok or large sauté pan over medium-high heat until it shimmers. Cook eggplant, letting it sit briefly between stirs to achieve browning. If needed, add more oil to ensure all pieces are coated.
  • Sauté chili bean paste, garlic, ginger, and Sichuan peppercorns until fragrant, for about 30 seconds.
  • Pour the chicken stock mixture into the pan and simmer over medium-low heat for 90 seconds.
  • Incorporate the cornstarch mixture into the sauce and stir until slightly thickened.
  • Toss in the scallions and vinegar for a quick 15-second infusion to mellow their flavors. Top with fresh cilantro before serving. Links: Sichuan Eggplant, Fish Fragrant Eggplant from Appetite for China

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