Sichuan Eggplant Recipe

·         Prep time: 10 minutes

     ·         Cook time: 10 minutes

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.

Ingredients

·         1 1/2 lbs. asian (long and skinny) eggplant

·         2 tablespoons peanut oil

·         1/4 cup chicken stock

·         2 teaspoons sugar

·         1/2 teaspoon soy sauce

·         1/2 - 1 1/2 tablespoons chili bean paste*

·         2 teaspoon crushed sichuan peppercorns** (optional- I leave these out)

·         3 teaspoons freshly grated ginger

·         5 garlic cloves, minced

·         1 teaspoon corn starch

·         2 teaspoons apple cider vinegar

·         4 scallions, roughly chopped

·         Cilantro for garnish (optional)

*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)

**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.

Method

1 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.

2 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.

3 Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté until fragrant, about 30 seconds. Add the chicken stock mixture, turn the heat to medium-low and simmer for 90 seconds. Add the cornstarch mixture and stir together until the sauce thickens a bit. Add the scallions and vinegar and cook for 15 seconds to diffuse their harsh flavors a bit. Garnish with cilantro and serve.

Yield: Makes 2-4 servings.