Szechuan Eggplants

Name: Szechuan Eggplants (魚香茄子)
Yield: Serves 3 to 4.
Cuisine: Chinese
Ingredients: ½ teaspoon roasted and crushed Szechuan peppercorns; 1 tablespoon dark soy sauce; 2 tablespoons cider vinegar; 1 large clove garlic, coarsely minced; 2 tablespoons bean paste; 2 tablespoons sugar; 1 tablespoon chili-pepper oil; 1 small whole scallion, finely chopped; 4 tablespoons oil; 1 teaspoon cornstarch dissolved in 1 tablespoon water and 1 teaspoon sesame oil; 1½ pounds small eggplants; 2 tablespoons dry sherry; 4 quarter -sized slices peeled ginger, coarsely minced

魚香茄子

Preparation info

Serves
3 to 4
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a stimulating stir-fried dish, full of seductive aromas. Dark and gleaming, each piece of eggplant is plump and soft, and a wonderful complex of flavors comes through—hot, sour, salty, sweet.

Ingredients

1½ pounds small eggplants
4 tablespoons oil
1 tablespoo

Asia
China
Side dish
Vegan
Spicy

Method

Rinse and dry the eggplants and cut off the stems. Do not peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Place them with the garlic, ginger, and scallions on your working platter. Mix the seasonings in a bowl until the sugar is dissolved. In another bowl, dissolve the cornstarch