Ingredients with Measurements:
- 2 medium-sized eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon chili bean sauce
- 1 tablespoon sesame oil
- 1/4 cup water
Special Equipment Needed: None
Step-by-Step Instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the eggplant and stir-fry for 5-7 minutes, or until it starts to soften and turn golden brown.
3. Add the garlic, ginger, and Sichuan peppercorns and stir-fry for another minute.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, chili bean sauce, sesame oil, and water.
5. Pour the sauce into the wok and stir-fry for 2-3 minutes, or until the sauce thickens and coats the eggplant.
6. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Sodium: 450mg
Sugar: 6g
Substitutions for ingredients:
- Eggplant: zucchini, bell peppers, mushrooms
- Soy sauce: tamari, coconut aminos
- Rice vinegar: apple cider vinegar, white wine vinegar
- Sugar: honey, maple syrup
- Chili bean sauce: sriracha, gochujang
Variations:
- Add sliced onions and bell peppers for a more colorful stir-fry.
- Use ground pork or beef for a meatier version.
- Add chopped scallions or cilantro for extra flavor.
Tips and Tricks:
- Make sure to cut the eggplant into bite-sized pieces for even cooking.
- Use a non-stick wok or skillet to prevent the eggplant from sticking.
- If you don't have Sichuan peppercorns, you can use regular black peppercorns instead.
Storage Instructions:
Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stir-fry in a microwave-safe dish for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the stir-fry in a large bowl or platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, sesame seeds
Pairings:
Steamed rice, noodles, stir-fried vegetables
Suggested Side Dishes:
Steamed bok choy, Chinese broccoli, stir-fried green beans
Troubleshooting Advice:
- If the eggplant is too tough, you can blanch it in boiling water for 1-2 minutes before stir-frying.
- If the sauce is too thick, add a little more water to thin it out.
Food Safety Advice:
Make sure to wash the eggplant thoroughly before cutting and cooking.
Food History:
Mala sauce is a popular Sichuan-style sauce that is known for its numbing and spicy flavor. It is often used in stir-fries and hot pot dishes.
Flavor Profiles:
Spicy, numbing, savory
Serving Suggestions:
Serve the stir-fry as a main dish with rice and other side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese