Sichuan Eggplant Stir-Fry with Sweet-Spicy Sauce

Name: Sichuan Eggplant Stir-Fry with Sweet-Spicy Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2 or 3 Chinese eggplants (1 pound, or 454 g, total); 3 tablespoons Chinkiang vinegar; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon doubanjiang; 2 tablespoons sugar, plus more if needed; Salt, to taste (optional); ¼ cup (30 g) cornstarch; ⅓ cup (80 ml) peanut oil; 2 teaspoons whole Sichuan peppercorns; 4 scallions, chopped; 3 tablespoons minced garlic; 1 tablespoon minced ginger; 8 to 10 dried Chinese chili peppers

Preparation info

Yield
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Chinese Homestyle

By Maggie Zhu

Published 2022

About

For this dish, crispy eggplant is covered in a sticky, sweet, sour, savory, and slightly spicy sauce. It’s a signature Sichuan dish that will turn eggplant haters into eggplant lovers.

Ingredients

Eggplant

2 or 3 Chinese eggplants (1 pound, or 454 g, total)
1 teaspoon salt

Asia
China
Main course
Vegan

Method

To prepare the eggplant: Remove the stems and cut the eggplants into long sticks about 2 inches (5 cm) long and ¼ inch (6 mm) thick.
Place the eggplant pieces in a large bowl and add water to cover. Add the 1 teaspoon salt and mix well. Place a pot lid on top of the eggplant to keep it submerged for 15 minutes. Strain and pat dry.
To make th