Sichuan EggplantSichuan Eggplant

Name: Sichuan Eggplant
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 Persons
Cuisine: International
Ingredients: 1 1/2 lbs. asian (long and skinny) eggplant; 2 tablespoons peanut oil; 1/4 cup chicken stock (substitute vegetable stock for vegetarian); 2 teaspoons sugar; 1/2 teaspoon soy sauce; 1/2 - 1 1/2 tablespoons chili bean paste*; 1 to 2 teaspoons crushed sichuan peppercorns** (optional, but inauthentic without); 2 teaspoons freshly grated ginger; 5 garlic cloves, minced; 1 teaspoon corn starch; 2 teaspoons Chinkiang vinegar or apple cider vinegar; 4 scallions, roughly chopped

🍴

Cuisine

International

👥

Servings

4 Persons

⏱

Prep Time

8 Minutes

🍳

Cook Time

20 Minutes

⭐

Difficulty

Medium Level

If you have roughly 20 minutes to spend in the kitchen, Sichuan Eggplant might be a spectacular gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 131 calories. For 93 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. 680 people were impressed by this recipe. Plenty of people really liked this side dish. Head to the store and pick up sugar, sichuan peppercorns, chicken stock, and a few other things to make it today. It is brought to you by Simply Recipes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is spectacular. Users who liked this recipe also liked (Lighter) Classic Eggplant Parmigiana, Asian Marinated Eggplant, and Easy and Addictive Eggplant "Chips.

DeliciousTastyWell Prepared

Ingredients

•1 1/2 lbs. asian (long and skinny) eggplant

•2 tablespoons peanut oil

•1/4 cup chicken stock (substitute vegetable stock for vegetarian)

•2 teaspoons sugar

•1/2 teaspoon soy sauce

•1/2 - 1 1/2 tablespoons chili bean paste*

•1 to 2 teaspoons crushed sichuan peppercorns** (optional, but inauthentic without)

•2 teaspoons freshly grated ginger

•5 garlic cloves, minced

•1 teaspoon corn starch

•2 teaspoons Chinkiang vinegar or apple cider vinegar

•4 scallions, roughly chopped

Cooking Instructions

01
Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions: Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.
02
In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
03
In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
04
In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
05
Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023