Spicy Chinese Eggplant
This vibrant vegan stir-fry features succulent Chinese eggplant caramelized to perfection and tossed in a bold Szechuan sauce. Bursting with spicy, garlicky, and subtly sweet flavors, it is an excellent alternative to takeout. Serve over fluffy jasmine rice or rice noodles for a satisfying plant-based dinner.
Instructions
- 1
Cut chinese eggplant (1.5 lb) into 1/2 inch half-moons. Submerge in a bowl of water (1 cup) with salt (2 tsp) for 20 minutes.
- 2
Toast sichuan peppercorn (1 tsp) in a dry skillet for 2 minutes until fragrant, then crush. Whisk with soy sauce (0.25 cup), chili paste (1 tbsp), toasted sesame oil (1 tbsp), rice vinegar (1 tbsp), chinese cooking wine (1 tbsp), cane sugar (3 tbsp), and chinese five spice powder (0.5 tsp) to create the Szechuan sauce.
- 3
Drain eggplant, pat thoroughly dry with a towel, and toss with cornstarch (2 tbsp) to coat.
- 4
Heat peanut oil (2 tbsp) in a large skillet. Sear eggplant in batches until golden and tender, about 10 minutes per batch. Remove and set aside.
- 5
Heat the remaining peanut oil (2 tbsp). Stir fry garlic cloves (4 clove) and fresh ginger root (2 tsp) for 2 minutes. Add dried red chilies (10 handful) and fry for 1 minute more.
- 6
Pour sauce into the pan and simmer for 20 seconds. Return eggplant to the skillet and toss to coat for 30 seconds.
- 7
Transfer to a dish and garnish with spring onions (1 handful) and roasted peanuts (1 handful). Serve over rice or noodles.
Nutrition Facts
Per portion