Spicy Sichuan Eggplant (Fish-Fragrant Eggplant)

Spicy Sichuan Eggplant (Fish-Fragrant Eggplant)
Nutrition Information
  • 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
  1. Slice each eggplant in half lengthwise, then slice each length into quarters.
  2. In a small bowl, mix together chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar. Set aside.
  3. 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.
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