Sichuan Eggplant

A bold and aromatic Chinese stir-fry featuring tender Asian eggplant in a savoury chilli bean sauce with the signature tingly heat of Sichuan peppercorns. Quick to make and packed with complex flavour, it pairs beautifully with steamed rice.

Ingredients

• Peanut Oil

  ⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  24012%

  Protein

  0.00%

  Total Fat

  27.234%

  Carbohydrates

  0.00%
• Garlic

  ⚖ 25 g 🧄 5 pcs
  kcal/г%DV

  Calories

  351%

  Protein

  1.73%

  Total Fat

  0.10%

  Carbohydrates

  7.02%
• Sugar

  ⚖ 8.4 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  321%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  8.33%
• Scallions

  ⚖ 60 g 🧅 4 pcs
  kcal/г%DV

  Calories

  190%

  Protein

  1.12%

  Total Fat

  0.10%

  Carbohydrates

  4.41%
• Ginger

  ⚖ 4.9 g ½ pcs
  kcal/г%DV

  Calories

  160%

  Protein

  0.40%

  Total Fat

  0.20%

  Carbohydrates

  3.51%
• Cornstarch

  ⚖ 3.2 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  120%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  2.91%
• Soy Sauce

  ⚖ 15 g 💧 12.5 ml 🥄 0.845 tbsp
  kcal/г%DV

  Calories

  80%

  Protein

  1.42%

  Total Fat

  0.00%

  Carbohydrates

  0.80%
• Chicken Stock

  ⚖ 22.5 g 💧 22.3 ml 🥄 1½ tbsp
  kcal/г%DV

  Calories

  70%

  Protein

  1.01%

  Total Fat

  0.20%

  Carbohydrates

  0.20%
• Apple Cider Vinegar

  ⚖ 10 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  20%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.10%
• Cilantro

  ⚖ 5 g ¼ pcs
  kcal/г%DV

  Calories

  10%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  0.20%

Also in this recipe

• Egg Plants 1.5 lb
• Chilli Bean Paste 1
• Sichuan Pepper 2 tsp

Instructions

• Begin your mise en place. Quarter the eggplant (680 g) lengthwise and chop into large batons; set aside. In a small bowl, mix together 60 ml chicken stock, 2 tsp sugar, and ½ tsp soy sauce; set aside. In a second bowl, combine 1½ tbsp chilli bean paste, 5 minced garlic cloves, 2 tsp minced ginger, and 2 tsp Sichuan peppercorns; set aside. In a third bowl, dissolve 1 tsp cornstarch in 15 ml water; set aside. In a fourth bowl, combine the chopped scallions with 2 tsp apple cider vinegar; set aside.
• Heat 30 ml peanut oil in a wok or large sauté pan over medium-high heat until almost smoking. Add the eggplant and sauté, letting it sit for a few seconds between stirs so it browns and blisters evenly. If the eggplant absorbs all the oil and some pieces remain dry, add a little more oil.
• Add the chilli bean paste mixture to the wok and sauté until fragrant, about 30 seconds.
• Pour in the chicken stock mixture, reduce the heat to medium-low, and simmer for 90 seconds.
• Stir in the cornstarch slurry and mix until the sauce thickens slightly.
• Add the scallion and vinegar mixture and cook for 15 seconds to mellow their sharp flavours. Garnish with fresh cilantro and serve immediately.