Sichuan Style Eggplant Dish

Vegetarian Chinese 2 min read 4 servings

Sichuan Style Eggplant Dish (Chinese) — easy vegetarian recipe with 13 ingredients and 8 steps. Includes exact ingredients and clear instructions.

Tags

  • Sichuan cuisine
  • eggplant recipes
  • vegetarian dishes
  • Chinese food
  • spicy food
  • wok recipes
  • Vegetarian
  • Chinese
  • Sichuan
  • Style

Instructions

  1. Chop eggplant into large batons and set aside.,2.
  2. Mix chicken stock, sugar, and soy sauce in a bowl.,3.
  3. Combine chili bean paste, garlic, ginger, and Sichuan peppercorns in another bowl.,4.
  4. Sauté eggplant in a wok or large sauté pan over medium-high heat.,5.
  5. Add the chili bean paste mixture and sauté until fragrant.,6.
  6. Add the chicken stock mixture and simmer for 90 seconds.,7.
  7. Stir in the cornstarch mixture until the sauce thickens.,8.
  8. Add scallions and vinegar, cooking for 15 seconds.

FAQ

How long does it take to make Sichuan Style Eggplant Dish?

Timing depends on your pace, but most home cooks can finish Sichuan Style Eggplant Dish in under one hour.

Can I make Sichuan Style Eggplant Dish ahead of time?

Yes. You can cook it ahead and store it in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

What should I serve with Sichuan Style Eggplant Dish?

Serve Sichuan Style Eggplant Dish with simple sides like salad, rice, or roasted vegetables. Plan for about 4 servings. Main ingredients include 1.5 pounds sliced Egg Plants, 2 tablespoons Peanut Oil.

Can I substitute ingredients in Sichuan Style Eggplant Dish?

Yes. Use ingredients with similar texture and flavor, then adjust seasoning gradually to keep balance in the final dish.