Sichuan Eggplant
A Chinese Sichuan vegetarian dish featuring tender eggplant sautéed with chili bean paste, garlic, ginger, and Sichuan pepper, finished with a glossy sauce and a touch of vinegar and scallions.
Pasos
- 1
Prepare mise en place: Quarter the eggplant lengthwise and chop into large batons. Set aside.
- 2
In a small bowl, mix together the chicken stock, sugar, and soy sauce; set aside.
- 3
In a second bowl, mix together the chili bean paste, garlic, ginger, and Sichuan peppercorns; set aside.
- 4
In a third bowl, mix together the cornstarch with a tablespoon of water; set aside.
- 5
In a fourth bowl, mix together the scallions and vinegar; set aside.
- 6
Sauté eggplant in peanut oil over medium-high heat until browned and blistered. Add a little more oil if needed.
- 7
Add the chili bean paste mixture and sauté until fragrant, about 30 seconds.
- 8
Add the chicken stock mixture; reduce heat to medium-low and simmer for 90 seconds.
- 9
Add the cornstarch mixture; stir until the sauce thickens slightly.
- 10
Add the scallions and vinegar; cook for 15 seconds to mellow their harsh flavors.
- 11
Garnish with cilantro and serve.
