Description
A flavorful Sichuan-style eggplant stir-fry with a savory, sweet, and spicy garlic sauce, packed with umami flavors.
Ingredients
Scale
For the Eggplant:
- 2 large Chinese eggplants, cut into strips
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 green onion, chopped
- 1/2 red chili, finely chopped (optional)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon doubanjiang (fermented chili bean paste)
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon Sichuan peppercorn powder (optional)
Instructions
- Heat 1 tablespoon of oil in a pan over medium heat. Stir-fry the eggplant until soft and slightly browned, then remove and set aside.
- In the same pan, add another tablespoon of oil and sauté garlic, ginger, and chili until fragrant.
- Stir in doubanjiang and cook for 30 seconds.
- Add soy sauce, black vinegar, sugar, and Sichuan peppercorn powder. Stir well.
- Return the eggplant to the pan and mix until coated. Pour in cornstarch slurry and stir until the sauce thickens.
- Garnish with chopped green onions and serve with steamed rice.
Notes
- For extra depth of flavor, lightly salt and drain the eggplant before cooking to remove excess moisture.
- Adjust spice levels by increasing or reducing doubanjiang and chili.
- Serve with jasmine rice or noodles for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course / Side Dish
- Method: Stir-frying
- Cuisine: Chinese (Sichuan)
