Skip to content

Spicy Szechuan Eggplant

May 11, 2011

One of my favourite restaurants in Vancouver is Green Lettuce on Kingsway. They have a fantastic spicy eggplant dish, and although this one isn’t quite the same. Its still is fantastic!

Ingredients:

1 1/2 pounds  eggplant
1/4 cup vegetable stock
2 tablespoons chili bean paste
2 tablespoons dark soy sauce
2 tablespoons dark rice vinegar
1 tablespoon yellow rice wine
2 teaspoons sugar
2 tablespoons peanut or vegetable oil
4 garlic cloves, minced
1 tablespoon minced ginger
2 teaspoons Szechuan peppercorn, or 1 teaspoon ground Sichuan pepper

Preparation:

  1. Slice the eggplant into quarters lengthwise.
  2. Mix stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar in a small bowl. Set aside.
  3. Heat oil to very hot in a wok. Stir fry the eggplant until the outside is golden and the insides soften (3-4min).
  4. Add garlic, ginger, Szechuan peppercorns and stir fry until fragrant (30sec).
  5. Pour in the stock mixture and mix well. Simmer for 2 minutes for the eggplant to absorb the sauce.
  6. Remove from heat, and enjoy! Serve with rice or on its own.

Find this recipe originally on PlanetGreen.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: