Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Egg Plants : 1.5 pounds sliced
- - Peanut Oil : 2 tablespoons
- - Chicken Stock : 1/4 cup
- - Sugar : 2 tsp
- - Soy Sauce : 1/2 tsp
- - Chilli Bean Paste : 1 ½ tbsp
- - Sichuan Pepper : 2 tsp
- - Ginger : 2 tsp
- - Garlic : 5 cloves
- - Cornstarch : 1 tsp
- - Apple Cider Vinegar : 2 tsp
- - Scallions : 4 Chopped
- - Cilantro : Garnish
Instructions
1 - This recipe calls for asian eggplants, or Japanese eggplants.
2 - They are long and thin compared to a European or globe eggplant, and much more tender and delicate.
3 - If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
4 - *A lot of grocery stores have Asian ingredient aisles now.
5 - You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market.
6 - (Do not confuse with black bean paste or chili-garlic paste.
7 - )
**Sichuan peppercorns are available at some stores and online for quite cheap.
8 - They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.
9 - Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:
Begin your mise en place.
10 - Quarter the eggplant lengthwise and chop into large batons and set aside.
11 - In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
12 - In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
13 - In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
14 - Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
15 - Sauté eggplant:
Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking.
16 - Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister.
17 - If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.
18 - Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:
until fragrant, about 30 seconds.
19 - Add the chicken stock mixture:
turn the heat to medium-low and simmer for 90 seconds.
20 - Add the cornstarch mixture:
and stir together until the sauce thickens a bit.
21 - Add the scallions and vinegar:
and cook for 15 seconds to diffuse their harsh flavors a bit.
22 - Garnish with cilantro and serve.
