Spicy Sichuan Eggplant

Author: Anita Jacobson

Categories: Side Dish Vegetarian

Cuisines: Chinese

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 2 eggplants
• 2 tablespoon oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 serrano chili, sliced
• 2 scallions, separate green and white parts, thinly sliced
• 1 tablespoon dou ban jiang
• 2 stalks cilantro, for garnish
• Sauce (mix together)
• 1 tablespoon light soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon Shaoxing wine
• 1 tablespoon water
• 2 teaspoon corn starch
• 1 teaspoon sugar
• 1/2 teaspoon salt

Instructions

1. Cut eggplants into quarters lengthwise, then cut into 4 inch sections. Soak in salted water for 15 minutes. Drain, strain, and set aside.
2. Heat oil in a wok on high heat and stir fry the eggplants until soft and wilted, about 5-7 minutes.
3. Push the eggplants to one side of the wok, then add garlic, ginger, chili, and white parts of scallions and stir fry until fragrant, about 1-2 minutes.
4. Add dou ban jiang, then mix everything together so the eggplants are well coated.
5. Pour the sauce ingredients to the wok. Mix well. Cook until all the eggplants are coated with the sauce.
6. Turn off heat. Transfer to a serving plate, and garnish with cilantro. Serve immediately.