Sichuan-Style Stir-Fried Eggplant recipe - ingredients, nutrition and when to eat it
This Sichuan-style stir-fry features tender eggplant coated in the spicy, numbing flavors of doubanjiang and Sichuan peppercorns.
This Sichuan-style stir-fry features tender eggplant coated in the spicy, numbing flavors of doubanjiang and Sichuan peppercorns. It goes wonderfully with rice and is especially inviting on a summer evening when you want something flavorful.
Chinese · 20 minutes to cook
Tips: Do not soak the eggplant in water for too long before stir-frying, so it absorbs less oil and keeps its texture.
Tips: Sichuan peppercorns can taste harsh if fried over high heat from the start, so toast them slowly over medium-low heat.
Tips: A drop or two of vinegar at the end helps sharpen and balance the heat and richness.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cooking oil — 1.5 Tbsp
- Garlic — 3 pc
- Green onions — 30 g
- Dried red chili peppers — 2 pc
- Cheongyang chili peppers — 1 pc
- Sichuan peppercorns — 0.5 tsp
- Doubanjiang — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Vinegar — 1 tsp
- Water — 0.3 cup
- Cornstarch — 1 tsp