Sichuan Eggplant
Experience the bold and tantalizing flavors of Sichuan cuisine with this vibrant Sichuan Eggplant recipe. Featuring tender Chinese eggplant batons stir-fried to golden perfection, this dish is infused with the rich umami of Doubanjiang (Sichuan chili bean paste), aromatic garlic and ginger, and a savory-sweet sauce balanced with soy sauce, Shaoxing wine, rice vinegar, and a touch of sugar. The sauce thickens beautifully, wrapping each eggplant piece in layers of irresistible flavor. Quick to prepare in just 30 minutes, this vegetarian delight pairs effortlessly with steamed rice, making it the perfect centerpiece for a comforting, Asian-inspired meal. Elevate your dinner game with this flavorful, easy-to-make Sichuan favorite!
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Recipe Information
Ingredients
- 2 large Chinese eggplant
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Sichuan chili bean paste (Doubanjiang)
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 Green onions, chopped
Instructions
Wash the Chinese eggplants and cut them into 3-inch long batons, about 1/2 inch thick.
Sprinkle the eggplant pieces with 1 teaspoon of salt to remove excess moisture. Let them sit for 15 minutes, then rinse and pat dry with a paper towel.
In a small bowl, mix together the soy sauce, Shaoxing wine, rice vinegar, sugar, cornstarch, and water. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant in a single layer and cook until golden brown on all sides, about 6-8 minutes. Remove the cooked eggplant and set aside.
In the same skillet or wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the Sichuan chili bean paste to the skillet and stir-fry for another 30 seconds to release its aroma.
Return the cooked eggplant to the skillet. Pour in the sauce mixture and stir gently to coat the eggplant in the sauce.
Cook for another 2 minutes, allowing the sauce to thicken and the flavors to meld together.
Remove from heat and garnish with chopped green onions.
Serve hot with steamed rice.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4361 mg | 190% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 31.2 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
