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📝 Ingredients
- 1 1/2 pounds long and skinny eggplant (such as Japanese or Chinese)
- 2 tablespoons peanut oil
- 1/4 cup chicken stock (substitute vegetable stock for vegetarian)
- 2 teaspoons sugar
- 1/2 teaspoon soy sauce
- 1/2 - 1 1/2 tablespoons chili bean paste*
- 1 to 2 teaspoons crushed sichuan peppercorns** (optional, but inauthentic without)
- 2 teaspoons freshly grated ginger
- 5 garlic cloves, minced
- 1 teaspoon corn starch
- 2 teaspoons Chinkiang vinegar or apple cider vinegar
- 4 scallions, roughly chopped
- Cilantro for garnish (optional)
👨🍳 Instructions
- Begin your mise en place . Quarter the eggplant lengthwise and chop into large batons and set aside. In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside. In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside. In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside. Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
- Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.
- until fragrant, about 30 seconds.
- turn the heat to medium-low and simmer for 90 seconds.
- and stir together until the sauce thickens a bit.
- and cook for 15 seconds to diffuse their harsh flavors a bit. Garnish with cilantro and serve. Did you love the recipe? Give us some stars and leave a comment below!