Sichuan Eggplant

Name: Sichuan Eggplant
Yield: 1 serving
Cuisine: Chinese
Ingredients: 1.5 pounds sliced Egg Plants; 2 tablespoons Peanut Oil; 1/4 cup Chicken Stock; 2 tsp Sugar; 1/2 tsp Soy Sauce; 1 ½ tbsp Chilli Bean Paste; 2 tsp Sichuan Pepper; 2 tsp Ginger; 5 cloves Garlic; 1 tsp Cornstarch; 2 tsp Apple Cider Vinegar; 4 Chopped Scallions; Garnish Cilantro

Serves: 1

Cook my version

Ingredients

Servings

1

1.5 pounds sliced Egg Plants
2 tablespoons Peanut Oil
1/4 cup Chicken Stock
2 tsp Sugar
1/2 tsp Soy Sauce
1 ½ tbsp Chilli Bean Paste
2 tsp Sichuan Pepper
2 tsp Ginger
5 cloves Garlic
1 tsp Cornstarch
2 tsp Apple Cider Vinegar
4 Chopped Scallions
Garnish Cilantro

Steps

0 of 19 done

Notes

This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.

Source: TheMealDB

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