Ingredients with Measurements:
- 2 large eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons scallions, chopped
- 2 tablespoons Duo Jiao (fermented chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt, to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Once the oil is hot, add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
3. Add the garlic, ginger, and scallions and stir-fry for another 30 seconds.
4. Add the Duo Jiao and stir-fry for 1 minute until fragrant.
5. Add the eggplant and stir-fry for 3-5 minutes until it starts to soften.
6. In a small bowl, mix together the soy sauce, sugar, rice vinegar, cornstarch, and water.
7. Pour the sauce over the eggplant and stir-fry for another 2-3 minutes until the sauce thickens and coats the eggplant.
8. Season with salt to taste.
9. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 8g
Carbohydrates: 23g
Protein: 3g
Sodium: 480mg
Sugar: 12g
Fiber: 7g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Sichuan peppercorns can be substituted with black peppercorns.
- Duo Jiao can be substituted with any fermented chili bean paste.
- Rice vinegar can be substituted with any vinegar.
Variations:
- Add ground pork or beef for a meatier version.
- Add other vegetables such as bell peppers or mushrooms.
- Use different types of eggplant such as Japanese or Chinese eggplant.
Tips and tricks:
- Make sure the wok or skillet is hot before adding the oil to prevent sticking.
- Cut the eggplant into similar-sized pieces for even cooking.
- Stir-fry the eggplant until it starts to soften before adding the sauce to prevent it from becoming mushy.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a bowl with rice and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Steamed rice, stir-fried vegetables, or a simple salad.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or sesame broccoli.
Troubleshooting advice:
- If the eggplant is sticking to the wok or skillet, add a little more oil.
- If the eggplant is becoming mushy, stir-fry it for a shorter amount of time.
Food safety advice:
Make sure to cook the eggplant until it is fully cooked to prevent foodborne illness.
Food history:
Sichuan cuisine is known for its bold and spicy flavors, and this dish is a classic example of that. Eggplant is a popular vegetable in Chinese cuisine and is often used in stir-fries.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice and other stir-fried vegetables.
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