Sichuan Eggplant,( Fish Fragrant Eggplate) Recipe

Name: Sichuan Eggplant,( Fish Fragrant Eggplate)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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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Instructions
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1.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).
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2.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.
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3.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.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Ingredients, 1 1/2 pounds Asian eggplant, 2 tablespoons chicken or vegetable stock, or substitute water, 2 tablespoons chili bean paste, and more.

Yes, Sichuan Eggplant,( Fish Fragrant Eggplate) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sichuan Eggplant,( Fish Fragrant Eggplate)

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