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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!


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


  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.

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