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Sichuan Eggplant
Created by: Howcan Team
Ingredients
- 2 large Chinese eggplants, cut into 2-inch pieces
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon chili flakes
- 1/2 cup water
- 1 tablespoon cornstarch
- Salt to taste
Instructions
- In a small bowl, mix together 1/2 cup water and 1 tablespoon cornstarch to make a slurry. Set aside.
- Heat 1/4 cup vegetable oil in a wok or large skillet over high heat. Add the eggplant pieces and stir-fry for 5-7 minutes, or until they are tender and slightly browned. Remove the eggplant from the wok and set aside.
- In the same wok, add a little more oil if needed, then add the Sichuan peppercorns, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
- Add the green onions, soy sauce, rice vinegar, sugar, and chili flakes to the wok. Stir to combine.
- Pour in the water and cornstarch slurry, stirring constantly until the sauce thickens.
- Return the cooked eggplant to the wok and toss to coat with the sauce. Cook for an additional 2-3 minutes to heat through.
- Season with salt to taste and serve hot with steamed rice.
Sichuan Eggplant, also known as "fish-fragrant eggplant," is a popular Chinese dish with a history dating back to the Sichuan province. This flavorful and aromatic dish is characterized by its spicy, sweet, and sour flavors, creating a perfect balance for the taste buds. The dish is traditionally made by stir-frying eggplant with a combination of garlic, ginger, scallions, and Sichuan peppercorns, creating a mouthwatering aroma and a satisfying texture. Renowned Sichuan chefs, such as Chef Yu Bo, have elevated the dish to new heights with their innovative techniques and use of authentic Sichuan ingredients. Today, the best versions of Sichuan Eggplant can be found in Sichuan restaurants around the world, where chefs skillfully balance the heat of the chilies with the natural sweetness of the eggplant. To make the perfect Sichuan Eggplant, it's crucial to get the cooking time just right to achieve the ideal tender yet slightly crispy texture. Additionally, using the traditional Sichuan peppercorns is essential to capture the authentic numbing and tingling sensation that is characteristic of Sichuan cuisine. While the traditional method of stir-frying is most common, there are also alternative techniques such as braising or deep-frying the eggplant to achieve different textures and flavors, offering a delightful twist to this classic dish.
30 min
4
220 calories
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