Vegetarian
Sichuan Eggplant Step By Step
Sichuan Eggplant Step By Step is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
16 Min Prep
🔥
28 Min Cook
🍽️
2 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 citrusy like other peppers but rather have a citrusy taste and induce a tingly, numbing sensation like a carbonated drink.
8
Prep eggplant, chili condiment dip, cornstarch slurry, acetic liquid and scallions:
Begin your mise en place.
9
Quarter the eggplant lengthwise and chop into large batons and set aside.
10
In a small container, combine together the chicken stock, sweetener, and soy condiment dip and set it aside.
11
In a second container, combine together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
12
In a third container, combine together the cornstarch with a tablespoon of aqua and set it aside.
13
Lastly, in a fourth container, combine together the scallions and acetic liquid and set it aside.
14
Sauté eggplant:
Place the margarine in a wok or large sauté pot over medium-high burning up until the margarine is almost smoking.
15
empty 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 margarine and some pieces don't get any then empty in a little more margarine.
17
empty in the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:
until fragrant, about 30 seconds.
18
empty in the chicken stock mixture:
turn the burning up to medium-low and bubble gently for 90 seconds.
19
empty in the cornstarch mixture:
and agitate together until the condiment dip thickens a bit.
20
empty in the scallions and acetic liquid:
and prepare for 15 seconds to diffuse their harsh flavors a bit.
21
decorate with cilantro and enjoy.
Recipe Information
Cuisine
Chinese
Chinese
Course
Vegetarian
Vegetarian
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
44 mins
44 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
28 minsTotal Time
44 minsMaster Chef
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