Sichuan Eggplant Made Easy

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

This directions calls for asian eggplants, or Japanese eggplants.

They are long and thin compared to a European or globe eggplant, and much more succulent and delicate.

If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.

*A lot of grocery stores have Asian ingredient aisles now.

You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market.

(Do not confuse with black bean paste or chili-garlic paste.) **Sichuan peppercorns are available at some stores and online for quite cheap.

They aren't scalding like other peppers but rather have a citrusy notes and induce a tingly, numbing sensation like a carbonated drink.

Prep eggplant, chili gravy, cornstarch slurry, acidic solution and scallions: Begin your mise en place.

Quarter the eggplant lengthwise and chop into large batons and set aside.

In a small mixing bowl, pulse together the chicken stock, granulated sugar, and soy gravy and set it aside.

In a second mixing bowl, pulse together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.

In a third mixing bowl, pulse together the cornstarch with a tablespoon of aqua and set it aside.

Lastly, in a fourth mixing bowl, pulse together the scallions and acidic solution and set it aside.

Sauté eggplant: Place the fat in a wok or large sauté pot over medium-high mildly hot until the fat is almost smoking.

mix 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.

If the eggplant absorbs all the fat and some pieces don't get any then mix in a little more fat.

mix in the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté: until fragrant, about 30 seconds.

mix in the chicken stock mixture: turn the mildly hot to medium-low and low-boil for 90 seconds.

mix in the cornstarch mixture: and swirl around together until the gravy thickens a bit.

mix in the scallions and acidic solution: and toast for 15 seconds to diffuse their harsh flavors a bit.

accentuate with cilantro and dish up.

Master Chef

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Sichuan Eggplant Made Easy

8 Min Prep

31 Min Cook

4 Servings

Non-Vegetarian

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Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Sichuan Eggplant Made Easy

8 Min Prep

31 Min Cook

4 Servings

Non-Vegetarian

🔒 You've Reached Your Free Limit

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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