Sichuan Eggplant

Name: Sichuan Eggplant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 ½ lb egg plant; 2 tbsp peanut oil; ¼ cup chicken stock; 2 tsp sugar; ½ tsp soy sauce; 1 ½ tbsp chile bean paste; 2 tsp sichuan pepper; 2 tsp ginger; 5 cloves garlic; 1 tsp cornstarch; 2 tsp apple cider vinegar; 4 scallions; Garnish cilantro

A weekend Chinese dinner made with chicken. Ready in about 40 minutes. Difficulty: more effort.

15 minPrep (about)
25 minCook (about)
40 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Fresh & other

1.9 lb egg plant
⅓ cup chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
2 ½ tsp sugar
2 tbsp chile bean paste
2 ½ tsp sichuan pepper
2 ½ tsp ginger
6 cloves garlic
1 ¼ tsp cornstarch
5 scallions
Garnish cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.

Sauces & oils

2 ½ tbsp peanut oil
¾ tsp soy sauce
2 ½ tsp apple cider vinegar

How to make it

Steps in our own plain words.

They're long plus thin compared to European or globe eggplant, plus much more tender and delicate.
If you can't them you can substitute globe eggplant, but your dish is best with the asian eggplant.
* lot of grocery stores Asian ingredient aisles now.
Be able to find chili-bean paste, mix of preserved chilies mixed using mashed soybeans, there or any Asian market.
**Sichuan peppercorns are available at stores and online for quite cheap.
They aren't spicy other peppers but rather have citrusy flavor plus induce tingly, numbing sensation like a carbonated drink.
Scallions, vinegar, cornstarch slurry, chili sauce and Prep eggplant.
Begin your mise en place.
Quarter the eggplant lengthwise.
Chop into large batons.
Set aside.
Mix the chicken stock, sugar, and soy sauce in a small bowl.
Set it aside.
Mix sichuan peppercorns, ginger, garlic and the chili bean paste in a second bowl.
Set it aside.
Mix the cornstarch with a tablespoon of water in a third bowl.
Set it aside.
In a fourth bowl.
Mix the scallions and vinegar.
Set it aside.
Sauté eggplant
Place the oil in a wok or big cook pan over medium-high heat till the oil is almost smoking.
Add the eggplant.
Cook, allowing it to sit for some seconds each time you move it to let it brown and blister.
If your eggplant absorbs all the oil and some bits don't get any then add little more oil.
Add sichuan peppercorns, ginger, garlic and the chili bean paste and cook.
Until it smells good, about 30 seconds.
Add the chicken stock mixture
Turn the heat to medium-low.
Simmer for 90 seconds.
Add the cornstarch mixture
And stir until the sauce thickens a bit.
Add the scallions and vinegar
And heat for 15 seconds.
Do it to diffuse their harsh flavors a bit.
Top with cilantro.
Serve.