Sichuan Eggplant

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate.
2. 2If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
3. 3*A lot of grocery stores have Asian ingredient aisles now.
4. 4You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.).
5. 5**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.
6. 6Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:.
7. 7Begin your mise en place. Quarter the eggplant lengthwise and chop the into large batons and put to one side.
8. 8In a small mixing bowl, stir until everything is combined the chicken stock, sugar, and soy sauce and set it aside.
9. 9In a second bowl, stir until everything is combined the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
10. 10In a third bowl, stir until everything is combined the cornstarch with a tablespoon of water and set it aside.
11. 11Lastly, in a fourth bowl, mix until combined the scallions and vinegar and set it aside.
12. 12Sauté eggplant:.
13. 13Lay the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking.
14. 14Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister.
15. 15If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.
16. 16Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:.
17. 17Until fragrant, about 30 seconds.
18. 18Add the chicken stock mixture:.
19. 19Turn the heat to medium-low and let it simmer for 90 seconds.
20. 20Add the cornstarch mixture:.
21. 21And stir together until the sauce thickens a bit.
22. 22Add the scallions and vinegar:.
23. 23And let it cook for 15 seconds to diffuse their harsh flavors a bit.
24. 24ServeTop with cilantro and serve.