Chinese Eggplant
Ingredients
The Eggplant
-
1½
lbs
Japanese Eggplant
-
2
teaspoons
salt
-
1
bowl
water
-
2
tablespoons
cornstarch
-
2–4
tablespoons
peanut oil (or wok oil)
-
4
cloves
garlic
-
2
teaspoons
ginger
-
5–10
pieces
dried red chilies
The Szechuan Sauce
-
1
teaspoon
Szechuan peppercorns (or regular peppercorns)
-
¼
cup
soy sauce or low sodium soy sauce
-
1
tablespoon
garlic chili paste (or chili flakes)
-
1
tablespoon
sesame oil
-
1
tablespoon
rice vinegar
-
1
tablespoon
Chinese cooking wine (or mirin)
-
3
tablespoons
sugar (brown sugar, coconut sugar, maple syrup, or alternative)
-
½
teaspoon
five spice
Garnish
-
to taste
scallions
-
to taste
roasted peanuts or Peanut Chili crunch
Instructions
- Cut the eggplant into bite-sized pieces and soak in salted water for 20-30 minutes.
- While the eggplant soaks, prepare the garlic, ginger, and Szechuan sauce ingredients.
- Toast the Szechuan peppercorns, crush them, and mix with the other sauce ingredients.
- Drain, rinse, and pat dry the eggplant, then coat with cornstarch.
- Sear the eggplant in batches in a skillet with oil until golden brown on all sides.
- Stir fry the garlic and ginger, add the dried chilies, and then pour in the Szechuan sauce.
- Add the eggplant back into the skillet, gently coating with the sauce.
- Serve the eggplant over rice or noodles, garnished with scallions and peanuts.
Nutrition Facts (estimated)
Servings
4
Calories
323
Total fat
21.8g
Total carbohydrates
29.6g
Total protein
5.9g
Sodium
1110.4mg
Cholesterol
0mg
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