Ingredients with Measurements:
- 2 large eggplants, cut into 1-inch cubes
- 1/4 cup vegetable oil
- 3 garlic cloves, minced
- 2 tbsp ginger, minced
- 2 tbsp Sichuan peppercorns
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1/4 cup water
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the eggplant cubes and stir-fry for 5-7 minutes, until they are lightly browned and tender.
3. Remove the eggplant from the wok and set aside.
4. In the same wok, add the garlic, ginger, and Sichuan peppercorns. Stir-fry for 1-2 minutes, until fragrant.
5. Add the soy sauce, rice vinegar, and brown sugar to the wok. Stir to combine.
6. In a small bowl, whisk together the cornstarch and water until smooth.
7. Add the cornstarch mixture to the wok and stir until the sauce thickens.
8. Return the eggplant to the wok and toss to coat with the sauce.
9. Garnish with sliced green onions and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 23g
- Protein: 3g
- Fiber: 7g
- Sugar: 10g
- Sodium: 480mg
Substitutions for ingredients:
- Vegetable oil: Canola oil or peanut oil
- Sichuan peppercorns: Red pepper flakes or black pepper
- Soy sauce: Tamari or coconut aminos
- Rice vinegar: Apple cider vinegar or white wine vinegar
- Brown sugar: Honey or maple syrup
- Cornstarch: Arrowroot powder or potato starch
Variations:
- Add sliced bell peppers or onions to the stir-fry.
- Use tofu instead of eggplant for a vegetarian option.
- Add ground pork or beef for a meat version.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to cut the eggplant into evenly sized cubes for even cooking.
- Use a non-stick wok or skillet to prevent sticking.
- If the sauce is too thick, add a splash of water to thin it out.
- Serve with steamed rice or noodles for a complete meal.
Storage instructions:
- Store leftover Sichuan eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eggplant in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sichuan eggplant in a shallow bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Sliced green onions and chopped cilantro
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Chinese hot and sour soup
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Chinese cucumber salad
Troubleshooting advice:
- If the eggplant is too mushy, it may have been overcooked. Try reducing the cooking time or using firmer eggplants.
Food safety advice:
- Make sure to wash the eggplants thoroughly before cutting and cooking them.
Food history:
- Sichuan cuisine is known for its bold and spicy flavors, and this eggplant dish is a classic example of the region's cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the Sichuan eggplant as a main dish with steamed rice or noodles, or as a side dish with other Chinese dishes.
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Region: Chinese