Spicy Sichuan Eggplant
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Loading...- 1 1/2 pounds Asian eggplant
- 1/4 cup chicken stock or vegetable stock
- 2 tablespoons chili bean paste
- 2 tablespoons dark soy sauce
- 2 tablespoons dark rice vinegar
- 1 tablespoon yellow rice wine
- 2 teaspoons sugar
- 2 tablespoons peanut or vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 2 teaspoons Sichuan peppercorn, or 1 teaspoon ground Sichuan pepper
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
- Scallions, thinly sliced, for garnish
Slice each eggplant in half lengthwise, then slice each length into quarters.
In a small bowl, mix together chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar. Set aside.
In a wok, heat oil until just smoking. Add eggplant and stir-fry until outside become golden brown and insides begin to soften, about 3 to 4 minutes. Add garlic, ginger, and Sichuan peppercorns and stir-fry until fragrant, about 30 seconds. Pour in stock-sauce mixture and mix well. Allow sauce to simmer for 2 minutes and eggplant to absorb sauce. Stir in cornstarch mixture to thicken sauce. Remove from heat, plate, and garnish with scallions.
Source: Appetite for China.
