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Sichuan Eggplant with Sichuan Peppercorns
Created by: Howcan Team
Ingredients
- 2 large Chinese eggplants, cut into 2-inch pieces
- 1 tablespoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon chili garlic sauce
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 1/4 cup water
- Cooked white rice, for serving
Instructions
- In a dry skillet, toast 1 tablespoon of Sichuan peppercorns over medium heat for 2-3 minutes, until fragrant. Remove from heat and crush the peppercorns using a mortar and pestle or spice grinder.
- In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1 tablespoon of chili garlic sauce. Set aside.
- In a wok or large skillet, heat 2 tablespoons of vegetable oil over high heat. Add the minced garlic and ginger, and stir-fry for 30 seconds.
- Add the chopped eggplant to the wok and stir-fry for 5-6 minutes, until the eggplant is tender and slightly browned.
- Pour the soy sauce mixture over the eggplant and stir to coat. Cook for an additional 2-3 minutes.
- In a small bowl, mix 1 teaspoon of cornstarch with 1/4 cup of water. Pour the cornstarch slurry into the wok and stir until the sauce thickens.
- Sprinkle the crushed Sichuan peppercorns over the eggplant and stir to combine.
- Garnish with chopped green onions and serve hot with cooked white rice.
Sichuan Eggplant, also known as "Fish-Fragrant Eggplant," is a beloved dish hailing from the Sichuan province in China. This delectable creation is a perfect marriage of sweet, sour, and spicy flavors, with the added kick of Sichuan peppercorns for an extra burst of heat and numbing sensation. Legend has it that this dish was first concocted by a talented chef in the Sichuan region, who ingeniously combined eggplant with a medley of bold and aromatic spices, including the signature Sichuan peppercorns. Today, this dish can be found in renowned Sichuan restaurants across the globe, but the most authentic and flavorful versions are often savored in the bustling streets of Chengdu, the capital of Sichuan province. The key to perfecting this dish lies in the careful balance of flavors and textures, as the eggplant should be tender yet slightly crisp, and the sauce should be rich, tangy, and infused with the distinctive heat of Sichuan peppercorns. For those seeking an alternative method, some chefs recommend the "dry-frying" technique, where the eggplant is first fried until golden and then stir-fried with a piquant sauce, allowing it to soak up the flavors while maintaining its succulent interior. Whether enjoyed in a traditional Sichuan eatery or prepared at home, Sichuan Eggplant with Sichuan peppercorns is a tantalizing dish that promises a fiery and unforgettable culinary experience.
30 min
4
220 calories
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