Dinner

Sichuan Eggplant

Name: Sichuan Eggplant
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1.5 pounds Asian eggplant, sliced; then quartered lengthwise and cut into large batons; 2 tablespoons peanut oil; 1/4 cup chicken stock; 2 tsp sugar; 1/2 tsp soy sauce; 1 ½ tbsp chili bean paste; 2 tsp Sichuan peppercorns; 2 tsp ginger; 5 cloves garlic; 1 tsp cornstarch; 2 tsp apple cider vinegar; 4 scallions, chopped; cilantro, for garnish, Garnish; 1 tablespoon water

Tender Asian eggplant stir-fried with chili bean paste, aromatic Sichuan peppercorns, and a savory-tangy sauce.

20 min
260 kcal
Vegetarian
Chinese

Mellowpan tip: Ready in 20 min. A good one for a busy weeknight.

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Ingredients

For 4 servings

Steps

Step 1:
Quarter the eggplant lengthwise, cut it into large batons, and set aside.
Step 2:
In a small bowl, mix the chicken stock, sugar, and soy sauce; set aside.
Step 3:
In a second bowl, mix the chili bean paste, garlic, ginger, and Sichuan peppercorns; set aside.
Step 4:
In a third bowl, mix the cornstarch with 1 tablespoon of water; set aside.
Step 5:
In a fourth bowl, mix the scallions and vinegar; set aside.
Step 6:
Heat the peanut oil in a wok or large sauté pan over medium-high heat until almost smoking.
Step 7:
Add the eggplant and sauté, letting it sit for a few seconds between movements so that it browns and blisters. Add a little more oil if needed so all pieces receive oil.
Step 8:
Add the chili bean paste mixture and sauté until fragrant, about 30 seconds.
Step 9:
Add the chicken stock mixture, reduce the heat to medium-low, and simmer for 90 seconds.
Step 10:
Add the cornstarch mixture and stir until the sauce thickens slightly.
Step 11:
Add the scallions and vinegar mixture and cook for 15 seconds to soften their harsh flavors.
Step 12:
Garnish with cilantro and serve.