Ingredients: |
Ingredients: 1 1/2 pounds Asian eggplant
2 tablespoons chicken or vegetable stock, or substitute water
2 tablespoons chili bean paste
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar, or substitute good-quality balsamic vinegar
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 tablespoons peanut or vegetable oil
3 garlic cloves, minced
1 tablespoon minced ginger
1 teaspo0n cornstarch
1/2 teaspoon ground Sichuan pepper, or substitute 1/4 teaspoon cayenne pepper
Scallions, thinly sliced, for garnish
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Directions: |
Directions:Slice each eggplant in half lengthwise, then slice each length into quarters. Cut each quarter in somewhat substantial, but still bite-sized, cubes (about 1 1/4-inch to 1 1/2-inch cubes).
Prepare the sauce: In a small bowl, mix together the chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, sugar, and cornstarch. Set aside.
Heat the oil in a wok over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl the pan to coat the base and sides. Add the eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 2 to 3 minutes. Add the garlic, ginger, and Sichuan peppercorn and stir-fry until fragrant, about 30 seconds. Pour in the sauce mixture and mix well. Simmer for 3 to 4 minutes to allow the eggplant to full cook and the sauce to thicken enough to coat the back of a spoon. Remove from the heat, plate, and sprinkle scallions on top. |
This recipe for Sichuan Eggplant is from