Sichuan-Style Eggplant

Crispy eggplant in a spicy and aromatic sauce with the characteristic peppery flavor of Sichuan pepper. A simple and vibrant vegetable delicacy from Chinese cuisine.

Ingredients

• 681 g Asian (or Japanese) eggplant
• 2 tbsp Peanut oil
• 60 ml Chicken broth
• 2 tsp Sugar
• 0.5 tsp Soy sauce
• 1 tbsp Spicy chili paste with beans
• 2 tsp Sichuan pepper
• 2 tsp Fresh ginger, grated
• 5 clove Garlic
• 1 tsp Cornstarch
• 2 tsp Apple cider vinegar
• 4 pcs Green onion (scallion)
• to taste Cilantro

Instructions

1. Prepare the eggplant: cut them lengthwise into quarters, then cut into large sticks. Set aside.
2. In a small bowl, mix together the chicken broth, sugar, and soy sauce. Set aside.
3. In a separate bowl, mix together the spicy chili paste, garlic, ginger, and Sichuan pepper. Set aside.
4. In a third bowl, dissolve the cornstarch in one tablespoon of water until smooth. Set aside.
5. In a fourth bowl, combine the chopped green onion and apple cider vinegar. Set aside.
6. Heat the oil in a wok or large skillet over medium-high heat until it begins to smoke lightly. Add the eggplant and stir-fry, allowing it to rest briefly between stirring so it browns and blisters. If the eggplant absorbs all the oil, add a bit more.
7. Add the mixture with chili paste, garlic, ginger, and Sichuan pepper. Stir-fry until fragrant, about 30 seconds.
8. Pour in the mixture with broth, sugar, and soy sauce. Reduce heat to medium-low and simmer for 90 seconds.
9. Add the dissolved cornstarch and stir until the sauce thickens slightly.
10. Add the green onion and vinegar, cook for 15 seconds to soften their sharp flavor.
11. Transfer the dish to a plate, garnish with fresh cilantro, and serve hot.