Spicy Sichuan Eggplant (Fish-Fragrant Eggplant)
- Serves: 4
- Calories: 20440
- Fat: 162g
- Sodium: 2051g
- Fiber: 2892g
- Protein: 860g
- Cholesterol: 0g
- 750 grams Asian eggplant
- ¼ cup chicken stock
- 2 Tbs chili bean paste
- 2 Tbs dark soy sauce
- 2 Tbs dark rice vinegar
- 1 Tbs yellow rice wine
- 2 tsp sugar
- 2 Tbs peanut or vegetable oil
- 4 garlic cloves, minced
- 1 Tbs minced ginger
- 2 tsp Sichuan peppercorn, or 1 teaspoon ground Sichuan pepper
- 1 tsp cornstarch, dissolved in 1 tablespoon water
- 2 Scallions, thinly sliced, for garnish
- Slice each eggplant in half lengthwise, then slice each length into quarters.
- In a small bowl, mix together chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar. Set aside.
- In a wok, heat oil until just smoking. Add eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 3 to 4 minutes. Add garlic, ginger, and Sichuan peppercorns and stir-fry until fragrant, about 30 seconds. Pour in stock-sauce mixture and mix well. Allow sauce to simmer for 2 minutes and eggplant to absorb sauce. Stir in cornstarch mixture to thicken sauce. Remove from heat, plate, and garnish with scallions.