Vegetarian
How To Make Sichuan Eggplant
How To Make Sichuan Eggplant is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
5 Min Prep
🔥
28 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
Ingredients
- 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
Instructions
1
This preparation guide calls for asian eggplants, or Japanese eggplants.
2
They are long and thin compared to a European or globe eggplant, and much more succulent and delicate.
3
If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
4
*A lot of grocery stores have Asian ingredient aisles now.
5
You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market.
6
(Do not confuse with black bean paste or chili-garlic paste.)
**Sichuan peppercorns are available at some stores and online for quite cheap.
7
They aren't lively like other peppers but rather have a citrusy savor and induce a tingly, numbing sensation like a carbonated drink.
8
Prep eggplant, chili coulis, cornstarch slurry, acidic solution and scallions:
Begin your mise en place.
9
Quarter the eggplant lengthwise and chop into large batons and set aside.
10
In a small dish, toss together together the chicken stock, granulated sugar, and soy coulis and set it aside.
11
In a second dish, toss together together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
12
In a third dish, toss together together the cornstarch with a tablespoon of liquid and set it aside.
13
Lastly, in a fourth dish, toss together together the scallions and acidic solution and set it aside.
14
Sauté eggplant:
Place the fat in a wok or large sauté pot over medium-high bring to temperature until the fat is almost smoking.
15
toss in the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister.
16
If the eggplant absorbs all the fat and some pieces don't get any then toss in a little more fat.
17
toss in the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:
until fragrant, about 30 seconds.
18
toss in the chicken stock mixture:
turn the bring to temperature to medium-low and stew for 90 seconds.
19
toss in the cornstarch mixture:
and agitate together until the coulis thickens a bit.
20
toss in the scallions and acidic solution:
and prepare for 15 seconds to diffuse their harsh flavors a bit.
21
top with cilantro and present.
Recipe Information
Cuisine
Chinese
Chinese
Course
Vegetarian
Vegetarian
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
33 mins
33 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
28 minsTotal Time
33 minsMaster Chef
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