Sichuan eggplant — tender blistered aubergine in a bold, savoury chilli bean sauce with garlic, ginger and tingly Sichuan pepper. A fragrant, fiery vegetarian favourite.
- 1.5 pounds sliced Egg Plants
- 2 tablespoons Peanut Oil
- 1/4 cup Chicken Stock
- 2 tsp Sugar
- 1/2 tsp Soy Sauce
- 1 ½ 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
- Garnish Cilantro
Video
Preparation
- Quarter the eggplant lengthwise, chop into large batons, and set aside.
- In a small bowl, mix together the chicken stock, sugar and soy sauce, and set aside.
- In a second bowl, mix together the chilli bean paste, garlic, ginger and Sichuan peppercorns, and set aside.
- In a third bowl, mix the cornstarch with a tablespoon of water, and set aside.
- In a fourth bowl, mix the scallions and vinegar, and set aside.
- Place the oil in a wok or large sauté pan over medium-high heat until almost smoking. Add the eggplant and sauté, letting it sit for a few seconds each time you move it so it browns and blisters. If it absorbs all the oil and some pieces stay dry, add a little more.
- Add the chilli bean paste mixture and sauté until fragrant, about 30 seconds.
- Add the chicken stock mixture, turn the heat to medium-low, and simmer for 90 seconds.
- Add the cornstarch mixture and stir until the sauce thickens a bit.
- Add the scallions and vinegar and cook for 15 seconds to soften their harsh flavours.
- Garnish with cilantro and serve.
