Sichuan Eggplant
- 1 1/2 lbs. asian (long and skinny) eggplant
- 2 tablespoons peanut oil
- 1/4 cup chicken stock
- 2 teaspoons sugar
- 1/2 teaspoon soy sauce
- 1/2 - 1 1/2 tablespoons chili bean paste*
- 2 teaspoon crushed sichuan peppercorns** (optional, but inauthentic without)
- 3 teaspoons freshly grated ginger
- 5 garlic cloves, minced
- 1 teaspoon corn starch
- 2 teaspoons Chinkiang vinegar or apple cider vinegar
- 4 scallions, roughly chopped
- Cilantro for garnish (optional)
- Produce
- Chili bean paste (1/2 tablespoons)
- Cilantro (1)
- Ginger (3 teaspoons)
- Scallions (4)
- Canned Goods
- Chicken stock (1/4 cup)
- Condiments
- Chinkiang vinegar or apple cider vinegar (2 teaspoons)
- Soy sauce (1/2 teaspoon)
- Cooking & Baking
- Corn starch (1 teaspoon)
- Garlic cloves (5)
- Peanut oil (2 tablespoons)
- Sichuan peppercorns** (optional (2 teaspoon)
- Sugar (2 teaspoons)
- Other
- 1 1/2 lbs. asian (long and skinny) eggplant
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published July 6, 2011 (1 year ago).
76 people saved this recipe.
