CHINESE EGGPLANT 🍆WITH SZECHUAN SAUCE🌶~ For this recipe, you’ll need Japanese eggplant, which is a long, slender eggplant that’s used frequently in Asian cooking.
When I found these fresh long eggplants at the farmers market other day, I got a hankering for this spicier Asian Eggplants Szechuan style. The result is a warm and luxurious looking eggplants with a trifecta of sweet, spicy and salty. I always lightly toast the tiny pods of Szechuan peppercorns before grounding them- they aren’t too hot but lemony and tingling.
This is an easy, quick, tasty recipe and I served it ♨️ with plain rice.
2 tbsp of sesame oil
3 cups eggplant cut into 1″ wedges
1tsp potato starch
1 tbsp of minced ginger garlic
1/2 cup green onions
1 tsp of red dry Thai chili
½ tsp of ground Sichuan peppercorns
Chili oil- optional
2 tbsp of soya sauce
1 tsp of regular white vinegar
1 tsp potato starch
½ tsp of brown sugar
½ tsp of black pepper powder
1 cup water
1. Cut the eggplants into 1 inch wedges and add salt to them. Massage the eggplants well and leave it for 30 minutes. will leave some water, squeeze them slightly and dry with some paper towels. Sprinkle 1 tsp potato starch on them to coat lightly.
2. Heat oil in a big wok and when it starts to smoke, add the eggplant in 2 -3batches, shallow frying until sticky and brown, just 2 minutes making sure not to burn them.
3. Add more cooking oil and add the white part of green onions, ginger, garlic, and red Thai chili flakes for 1-2 minutes.
5. Meanwhile, mix soya sauce, vinegar, potato starch, water, sugar and black pepper in a bowl to make the sauce.
7. Add this to the onions mixture and cook on medium heat until it starts to bubble.
9. Tip in the fried eggplant and mix well until the sauce coats the eggplant-~1-2 minutes.
10. Garnish with chopped green onions and chili oil drizzle and serve hot with plain steamed rice.