Name: Sichuan Eggplant
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 pounds sliced Egg Plants; 2 tablespoons Peanut Oil; 1/4 cup Chicken Stock; 2 tsp Sugar; 1/2 tsp Soy Sauce; 1 ½ tbsp Chilli Bean Paste; 2 tsp Sichuan Pepper; 2 tsp Ginger; 5 cloves Garlic; 1 tsp Cornstarch; 2 tsp Apple Cider Vinegar; 4 Chopped Scallions; Garnish Cilantro

Method

Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.
In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister.
Add the chili bean paste, garlic, ginger, and sichuan peppercorns mixture and sauté until fragrant, about 30 seconds.
Add the chicken stock mixture, turn the heat to medium-low and simmer for 90 seconds.
Add the cornstarch mixture and stir together until the sauce thickens a bit.
Add the scallions and vinegar and cook for 15 seconds.
Garnish with cilantro and serve.

Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.
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Method

Keep it. Plan it. Cook it.