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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
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt to taste
Instructions
- In a small dry skillet, toast 1 tablespoon of Sichuan peppercorns over medium heat until fragrant, about 2 minutes. Remove from heat and let cool. Grind the toasted peppercorns into a fine powder 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, 1 teaspoon of sesame oil, and the ground Sichuan peppercorns. Set aside.
- In a separate bowl, dissolve 1 teaspoon of cornstarch in 1/4 cup of water. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the minced garlic and ginger, and stir-fry for 30 seconds.
- Add the chopped eggplant pieces to the wok and stir-fry for 5-7 minutes, or until the eggplant is tender and slightly caramelized.
- Pour the prepared sauce over the eggplant and toss to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the eggplant.
- Add the dissolved cornstarch mixture to the wok and stir well to combine. Cook for another 1-2 minutes, or until the sauce has thickened to your desired consistency.
- Season with salt to taste and garnish with chopped green onions. Serve hot with steamed rice.
- Enjoy your Sichuan Eggplant with Sichuan Peppercorns!
Sichuan Eggplant with Sichuan Peppercorns is a beloved dish hailing from the Sichuan province in China, known for its bold and spicy flavors. This classic dish features tender eggplant stir-fried with a tantalizing blend of Sichuan peppercorns, garlic, ginger, and a savory sauce made from soy, vinegar, and a hint of sweetness. The dish is a testament to the region's rich culinary heritage, where chefs have perfected the art of balancing heat, numbing Sichuan peppercorns, and complex flavors. For an authentic experience, visit renowned Sichuan restaurants in Chengdu, the provincial capital, where skilled chefs elevate this dish to new heights. The key to mastering this dish lies in achieving the perfect harmony of spicy, numbing, and savory flavors, making it a must-try for any lover of Sichuan cuisine.
30 min
4
220 calories
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