Sassy Stir-Fried Chinese Eggplant Recipe

Eggplant is a versatile vegetable that can be cooked in various ways, including baking, grilling, and frying. In Chinese cuisine, eggplant is often stir-fried with other vegetables and seasonings to create flavorful and healthy dishes.

This Sassy, Stir-Fried Chinese Eggplant recipe combines eggplant’s smoky flavor with ginger and garlic’s boldness for a delicious and satisfying meal. The dish also includes colorful bell peppers, adding texture and visual appeal.

Ingredients

• 500 g Eggplant. We’ll be slicing this into slivers. Asian eggplant is preferable.
• 5 TBSP of cornstarch for coating the eggplant (adjust amount as needed based on eggplant size and cut)
• 2 cloves of garlic, smashed and roughly minced
• 1-inch piece of ginger, roughly minced
• 10 grams of dried chilis, deseeded and cut into approximately 1 cm slices (any dried red chili from the C. Annum or C. Frutescens cultivars will be fine)
• 2 TBSP of whole Sichuan peppercorns
• 1/2 each of fresh mild red and green chilis, sliced (for color, bell peppers or spicier chilis can be substituted)
• 2 sprigs of cilantro, cut into inch-long sections
• 1/2 TBSP of white sesame seeds
• 1/2 TBSP of Liaojiu (Shaoxing wine) for frying
• 1/2 TBSP of light soy sauce for frying
• 1 teaspoon of dark Chinese vinegar (Chinkiang vinegar or Shanxi mature vinegar) for frying
• Seasoning: 1/2 TBSP of salt, 1/2 TBSP of sugar, 1/2 TBSP of five-spice powder

Instructions [dry version]

Here are some easy steps to follow to make this delicious Sichuan-style stir-fry eggplant with dried chilis and peppercorns:

Step 1

Cut the eggplant into slices about half an inch thick. Trim off the ends, then slice into sections roughly three inches long. Slice each section into sheets about half an inch thick, stack them up, and cut into slices about half an inch wide. They’ll look a bit like steak fries.

Step 2

Just mince the garlic and ginger, deseed and slice the dried chilis, chop up the cilantro, and julienne the fresh mild chilis.

Step 3

Coat the eggplant pieces with cornstarch. Start by sprinkling a bit of water on the eggplant to help the coating stick. Add one tablespoon of cornstarch at a time and toss the eggplant with it. The goal is for the eggplant to no longer feel moist and have a nice, even layer of cornstarch on it. It might need more or less cornstarch – 5 tbsp would be good.

Step 4

Heat 3 cups of oil to 180C in a wok, add eggplant and fry on high for about 10 mins. The oil temperature will drop when the eggplant is added (usually to 110-125), which is normal. Keep stirring to cook evenly. Our aim is to remove moisture. After 10 mins, the oil temperature should reach around 170C, and the eggplant should be golden brown. Remove and place on a paper towel-lined plate.

Step 5

For a stir-fry, start by making sure your wok is really hot. Please turn off the heat, add a tablespoon of oil, and swirl it around for a non-stick surface. Then, turn the heat to medium-high.

Step 6

Throw in some garlic and ginger, then give it a quick mix.

Step 7

Add dried chilis and Sichuan peppercorns into the mix. Stir-fry for around 15 seconds.

Step 8

Then add mild chilis and give it a quick mix.

Step 9

Swirl the ½ tbsp of liaojiu wine over the spatula and around the sides of the wok. Fry it for a quick 15 seconds.

Step 10

Then add some fried eggplant and stir it quickly.

Step 11

Swirl in about half a tablespoon of light soy sauce using the spatula, making sure to coat the sides of the wok. Fry for just 15 seconds.

Step 12

Season with some salt, sugar, and five-spice powder, then mix it all together.

Step 13

Add cilantro and give it a quick mix.

Step 14

Just swirl in about 1 teaspoon of dark Chinese vinegar over the spatula and around the sides of the wok.

Step 15

Just give it a quick 15-second stir-fry, then add white sesame seeds.

Step 16

It’s done, then turn off the heat, and you’re good to go!

Nutritional Information

Calories……………………………………………………………………250-300 per serving

Fat…………………………………………………………………….……………… 15-20g

Carbs………………………………………………………………………………… 30-35g

Protein……………………………………………………………… …………………5-8g

Fiber………………………………………………………………….………………… 5-7g

Vitamins/minerals…………………………Rich in vitamin C, K, potassium, and manganese

Sodium………………………………………..…Moderate, depending on salt and soy sauce.

Additional Info About Recipe

Serving Size: This recipe serves about four people, making it a tasty meal for a small group or family get-together.

Prep Time: Expect to spend about 20 minutes prepping the ingredients for a quick and efficient cooking session.

Cook Time: Stir-frying usually takes around 20 minutes, giving you plenty of time to get that perfect texture and flavor.

Course: Considered a solid main dish, this recipe serves a tasty and well-rounded meal for lunch or dinner.

Cuisine: Inspired by Chinese culinary traditions, This dish combines a perfect mix of flavors and textures, serving the essence of Sichuan cuisine.

What Goes Well With This Mouthwatering Crispy Chinese Eggplant Recipe??

This Sassy Stir-Fried Chinese Eggplant is perfect for any season or occasion, whether it’s a casual weeknight dinner or a festive gathering. Pair it with steamed rice for a delightful meal that’s sure to please. Enjoy this flavorful dish year-round, from cozy winter nights to sunny summer evenings. Bon appétit!