Ingredients for American-Style Sichuan Stir-Fried Eggplant:
Chinese eggplant/Western eggplant 2/1
Salt 2 teaspoons
Cornstarch 2 tablespoons
Garlic 4 cloves
Ginger a thumb-sized piece
Dried red chili peppers 5-10
Chopped green onions for garnish
[Seasoning Sauce] Sichuan peppercorns 1 teaspoon
Garlic chili sauce 1 tablespoon
Five-spice powder 1/2 teaspoon
Sesame oil 1 tablespoon
Honey 1.5 tablespoons
Light soy sauce 1/4 cup
Rice vinegar 1 tablespoon
Cooking wine 1 tablespoon
Instructions for American-Style Sichuan Stir-Fried Eggplant:
Step 1: Prepare the seasoning sauce as shown in the picture.
Step 2: Crush the Sichuan peppercorns first.
Step 3: Combine all the seasoning sauce ingredients in a small bowl.
Step 4: Set aside the prepared seasoning sauce.
Step 5: Cut the eggplants into irregular pieces, not too thin.
Step 6: Place the pieces in cold water, add 2 teaspoons of salt, and soak for 20 minutes.
Step 7: It’s best to press a plate over the eggplants to ensure they are fully submerged.
Step 8: After removing the eggplants from water, pat them dry and coat with cornstarch, mixing well.
Step 9: Heat a pan with oil, and pan-fry the eggplants until both sides are lightly golden as shown in the picture. Avoid overcrowding the eggplants to ensure they are fried crisply and not stewed. Add more oil as needed. If the eggplants cannot be fried in one batch, do it in batches.
Step 10: Heat a pan with cold oil, add ginger, garlic, and dried red chili peppers, and stir-fry until fragrant.
Step 11: Pour in the seasoning sauce and bring to a boil.
Step 12: Return the eggplants to the pan and carefully mix well.
Step 13: Serve in a dish.
Step 14: Serve with a bowl of white rice, and the eggplants will be especially flavorful.
Cooking Tips for American-Style Sichuan Stir-Fried Eggplant:
There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘Sichuan Snacks’ to directly view my recipes!
