Sichuan Eggplant

Name: Sichuan Eggplant
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 pounds sliced Egg Plants; 2 tablespoons Peanut Oil; 1/4 cup Chicken Stock; 2 tsp Sugar; 1/2 tsp Soy Sauce; 1 ½ tbsp Chilli Bean Paste; 2 tsp Sichuan Pepper; 2 tsp Ginger; 5 cloves Garlic; 1 tsp Cornstarch; 2 tsp Apple Cider Vinegar; 4 Chopped Scallions; Garnish Cilantro

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Egg Plants1.5 lb
Peanut Oil2 tbsp
Chicken Stock¼ cup
Sugar2 tsp
Soy Sauce½ tsp
Chilli Bean Paste1.5 tbsp
Sichuan Pepper2 tsp
Ginger2 tsp
Garlic5 cloves
Cornstarch1 tsp
Apple Cider Vinegar2 tsp
Scallions4
Cilantro

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

20 steps · 0 min

1
This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
2
*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)
3
**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.

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