Sichuan Eggplant

Method22 steps · about 20 min

1. 1

   Step 1: Select the long thin Asian eggplants (1½ lb), wash them and dry their skins.

   Uses 1½ lb long thin Asian eggplants

2. 2

   Step 2: Trim the stem ends from all the washed eggplants and keep them ready to cut into batons.

   Uses All washed eggplants

3. 3

   Step 3: Peel and mince all five garlic cloves. Measure the chilli bean paste (1½ tbsp) and keep it beside the minced garlic; use chilli bean paste rather than black-bean or chilli-garlic paste.

   Uses 1½ tbsp chilli bean paste · 5 garlic cloves, peeled and minced

4. 4

   Step 4: Lightly crush the measured two teaspoons Sichuan peppercorns, ready for the aromatic mixture.

   Uses 2 tsp Sichuan peppercorns, lightly crushed

5. 5

   Step 5: Peel and freshly grate the ginger to measure two teaspoons. Wash and roughly chop all four scallions. If using the optional cilantro, wash and prepare it for serving. Keep the ginger, scallions and cilantro separate.

   Uses 2 tsp freshly grated ginger · 4 scallions, roughly chopped · Fresh cilantro for garnish, as desired, optional

6. 6

   Step 6: Quarter the trimmed eggplants lengthwise and cut into large batons. Keep all the cut batons ready for the hot wok.

   Uses All trimmed eggplants

7. 7

   Step 7: Mix the quarter cup prepared chicken stock, two teaspoons sugar and half teaspoon soy sauce in a small bowl.

   Uses ¼ cup prepared chicken stock · 2 tsp sugar · ½ tsp soy sauce

8. 8

   Step 8: In a second bowl mix all the prepared chilli bean paste, minced garlic, crushed Sichuan peppercorns and freshly grated ginger.

   Uses All prepared chilli bean paste and garlic · All crushed peppercorns · All two teaspoons prepared ginger

9. 9

   Step 9: In a third bowl stir the teaspoon cornstarch (1 tsp) with the tablespoon slurry water (1 tbsp) until smooth.

   Uses 1 tsp cornstarch · 1 tbsp water for the cornstarch slurry

10. 10

    Step 10: In a fourth bowl mix all the prepared scallions with the two teaspoons apple cider vinegar.

    Uses All four prepared scallions · 2 tsp apple cider vinegar

11. 11

    Step 11: Heat all two tablespoons initial peanut oil in a wok or large sauté pan over medium-high heat until very hot, just before it begins to smoke.

    Uses 2 tbsp peanut oil for the initial pan

12. 12

    Step 12: Add all the prepared eggplant batons to the hot oil. Sauté, letting the pieces sit briefly between turns so their surfaces brown and blister.

    Uses All the heated initial oil · All prepared batons

13. 13

    Step 13: If the eggplant absorbs all the oil and some pieces receive none, add only a little of the separate extra peanut oil. Continue turning and browning until the batons soften and are tender enough to finish in the short sauce simmer.

    Uses The complete frying eggplant pan · A little additional peanut oil, only if some eggplant pieces receive no oil

14. 14

    Step 14: Add all the prepared chilli-bean, garlic, ginger and Sichuan-pepper mixture to the browned eggplant wok.

    Uses The complete browned eggplant wok · All prepared aromatic mixture

15. 15

    Step 15: Sauté the aromatic eggplant mixture for about thirty seconds until fragrant, taking care that the garlic does not burn.

    Fry chilli-bean and garlic aromatics · 1 minUses The complete aromatic eggplant wok

16. 16

    Step 16: Pour all the prepared chicken-stock, sugar and soy mixture into the fragrant eggplant wok.

    Uses The complete fragrant wok · All prepared stock mixture

17. 17

    Step 17: Lower the heat to medium-low and simmer for ninety seconds until the eggplant is tender and coated in the bubbling sauce; continue gently if any baton still has a firm raw centre.

    Simmer eggplant in prepared stock sauce · 2 minUses The complete stock-and-eggplant wok

18. 18

    Step 18: Stir the prepared cornstarch slurry again and add it to the bubbling sauce.

    Uses The complete simmered wok · All prepared slurry

19. 19

    Step 19: Stir over the heat until the sauce thickens enough to coat the eggplant and the cornstarch is fully cooked.

    Uses The complete slurry-coated wok

20. 20

    Step 20: Add all the prepared scallions and apple cider vinegar to the thickened eggplant sauce.

    Uses The complete thickened wok · All prepared scallion-vinegar mixture

21. 21

    Step 21: Cook for fifteen seconds, stirring to soften the sharpness of the scallions and vinegar.

    Warm scallions and vinegar in sauce · 1 minUses The complete finishing wok

22. 22

    Step 22: Remove the finished eggplant from the heat. Garnish with the prepared optional cilantro and serve as two to four portions.

    Uses All cooked finished eggplant · Prepared cilantro, if selected