Asian 60 min

Sichuan Eggplant

Name: Sichuan Eggplant
Total time: 60 min
Yield: 2 servings
Cuisine: Asian
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

vegetarianhealthy

Ingredientsfor 2

350

Cal

Protein

30g

Carbs

22g

Fat

11.5 pounds sliced Egg Plants
22 tablespoons Peanut Oil
31/4 cup Chicken Stock
42 tsp Sugar
51/2 tsp Soy Sauce
61 ½ tbsp Chilli Bean Paste
72 tsp Sichuan Pepper
82 tsp Ginger
95 cloves Garlic
101 tsp Cornstarch
112 tsp Apple Cider Vinegar
124 Chopped Scallions
13Garnish Cilantro

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Instructions

1
This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
2
*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)
3
**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.
4
Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions: Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.
5
In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
6
In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
7
In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
8
Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
9
Sauté eggplant: Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.
10
Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté: until fragrant, about 30 seconds.
11
Add the chicken stock mixture: turn the heat to medium-low and simmer for 90 seconds.
12
Add the cornstarch mixture: and stir together until the sauce thickens a bit.
13
Add the scallions and vinegar: and cook for 15 seconds to diffuse their harsh flavors a bit.
14
Garnish with cilantro and serve.