Ingredients with Measurements:
- 2 large eggplants, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons Sichuan peppercorns, crushed
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/4 cup water
- 2 green onions, thinly sliced
- 1 tablespoon sesame oil
Special equipment needed:
- Large wok or skillet
- Slotted spoon
Step-by-step instructions:
1. In a large bowl, toss the eggplant cubes with cornstarch until evenly coated.
2. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the eggplant cubes and fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer the eggplant to a plate lined with paper towels to drain excess oil.
3. In the same wok or skillet, add the garlic, ginger, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
4. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and water. Pour the sauce into the wok or skillet and bring to a simmer.
5. Add the fried eggplant to the sauce and stir to coat evenly. Cook for 2-3 minutes until the sauce has thickened and the eggplant is heated through.
6. Remove from heat and stir in the green onions and sesame oil.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 16g
- Carbohydrates: 35g
- Protein: 5g
- Fiber: 7g
- Sugar: 14g
- Sodium: 1000mg
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or tapioca starch.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Green onions can be substituted with chives or scallions.
- Sesame oil can be substituted with peanut oil or vegetable oil.
Variations:
- Add sliced bell peppers or mushrooms for extra vegetables.
- Use ground pork or beef for a meaty version.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Make sure the eggplant cubes are evenly coated with cornstarch to ensure a crispy texture.
- Use a slotted spoon to transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
- Crush the Sichuan peppercorns using a mortar and pestle or a spice grinder for maximum flavor.
- Adjust the amount of Sichuan peppercorns to your liking, as they can be quite spicy.
- Serve with steamed rice to soak up the flavorful sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter.
- Garnish with sliced green onions and chopped peanuts or cashews.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Garlic green beans
Troubleshooting advice:
- If the eggplant is not crispy enough, increase the heat and fry for an additional minute or two.
- If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and stir until thickened.
Food safety advice:
- Make sure the eggplant is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Sichuan cuisine is known for its bold and spicy flavors, and this eggplant dish is no exception. It originated in the Sichuan province of China and has since become a popular dish in Chinese restaurants around the world.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish with steamed rice and a side of vegetables.
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Region: Chinese