Vegetarian
Traditional Sichuan Eggplant Recipe
Traditional Sichuan Eggplant Recipe is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
14 Min Prep
🔥
20 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 soft 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 well-seasoned like other peppers but rather have a citrusy notes and induce a tingly, numbing sensation like a carbonated drink.
8
Prep eggplant, chili coulis, 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 mixing bowl, mix gently together the chicken stock, granulated sugar, and soy coulis and set it aside.
11
In a second mixing bowl, mix gently together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
12
In a third mixing bowl, mix gently together the cornstarch with a tablespoon of aqua and set it aside.
13
Lastly, in a fourth mixing bowl, mix gently together the scallions and acetic liquid 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
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 fat and some pieces don't get any then empty in a little more fat.
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 bring to temperature to medium-low and low-boil for 90 seconds.
19
empty in the cornstarch mixture:
and mix gently together until the coulis thickens a bit.
20
empty in the scallions and acetic liquid:
and oven-cook for 15 seconds to diffuse their harsh flavors a bit.
21
decorate with cilantro and present.
Recipe Information
Cuisine
Chinese
Chinese
Course
Vegetarian
Vegetarian
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
34 mins
34 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
20 minsTotal Time
34 minsMaster Chef
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