Ingredients with Measurements:
- 4 medium-sized eggplants
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon dried chili flakes
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- Salt, to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Mixing bowl
Step-by-step instructions:
1. Cut the eggplants into bite-sized pieces and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the Sichuan peppercorns and dried chili flakes and stir-fry for 30 seconds.
3. Add the minced garlic and ginger and stir-fry for another 30 seconds.
4. Add the eggplant and stir-fry for 5-7 minutes, or until they are tender and slightly browned.
5. In a mixing bowl, combine the soy sauce, rice vinegar, sugar, vegetable broth, and cornstarch. Whisk until the cornstarch is dissolved.
6. Pour the sauce over the eggplant and stir-fry for another 2-3 minutes, or until the sauce has thickened and coated the eggplant.
7. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 130
Fat: 7g
Carbohydrates: 16g
Protein: 2g
Sodium: 470mg
Sugar: 9g
Fiber: 5g
Substitutions for ingredients:
- Vegetable oil: canola oil, peanut oil, or sesame oil
- Sichuan peppercorns: black peppercorns or red pepper flakes
- Dried chili flakes: fresh chili peppers or chili paste
- Soy sauce: tamari or coconut aminos
- Rice vinegar: apple cider vinegar or white wine vinegar
- Vegetable broth: chicken broth or water
- Cornstarch: arrowroot powder or potato starch
- Green onions: chives or cilantro
Variations:
- Add diced tofu or ground pork for extra protein.
- Use other vegetables such as zucchini, bell peppers, or mushrooms.
- Make it spicier by adding more chili flakes or fresh chili peppers.
- Add a tablespoon of peanut butter to the sauce for a creamier texture.
Tips and tricks:
- Make sure to salt the eggplant before cooking to remove excess moisture and prevent it from becoming mushy.
- Stir-fry the eggplant in batches if necessary to prevent overcrowding in the skillet.
- Adjust the amount of salt and sugar to taste.
- Serve with steamed rice or noodles for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl or plate and garnish with sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or sesame seeds.
Pairings:
Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
Steamed bok choy, stir-fried green beans, or cucumber salad.
Troubleshooting advice:
- If the eggplant is too mushy, it may have been cooked for too long or not salted enough.
- If the sauce is too thick, add more vegetable broth to thin it out.
- If the sauce is too thin, mix a little more cornstarch with water and add it to the skillet.
Food safety advice:
Make sure to wash the eggplant and other vegetables thoroughly before cooking.
Food history:
Mala Eggplant is a popular Sichuan dish that originated in China. It is known for its spicy and numbing flavor, which comes from the use of Sichuan peppercorns.
Flavor profiles:
Spicy, numbing, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Chinese dishes.
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Region: Chinese