Sichuan Stir-Fry Eggplant with Bell Peppers
A classic Chinese sichuan stir-fry. There are lots of notes in this dish, spicy, sweet, fermented taste from soy bean paste, and Asian symbol flavor from garlic, ginger and scallions. In China, the eggplant is usually fried in a good amount of oil under a high temperature, and sometimes people add some minced pork to add flavor. It's a delicious and popular dish that you can find at every Chinese restaurant in China.
Yield
4 servingsPrep
15 minCook
18 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
divided |
|
| 1 | pound |
eggplant
slice into 1/2-inch thick, 3-inch long sticks |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | inch |
ginger
peeled and chopped |
*
|
| 4 | cloves |
garlic
or as needed, crushed or finely chopped, |
|
| 2 | small |
red chili peppers
or as needed, seeded and freshly chopped |
*
|
| ½ | tablespoon |
sichuan peppercorns
|
*
|
| 1 | each |
green bell peppers
seeded and slice into 1/4-inch strips |
|
| 1 | each |
sweet red bell peppers
seeded and slice into 1/4-inch strips |
|
| 1 | each |
sweet yellow bell peppers
seeded and slice into 1/4-inch strips, or banana pepper |
|
| Sauce | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 ½ | tablespoons |
soy bean paste
or to taste, or miso paste |
* |
| 1 | tablespoon |
chinese black vinegar
or to taste, or rice vinegar |
* |
| 1 | tablespoon |
honey
or to taste, or sugar |
|
| 2 | tablespoons |
vegetarian oyster sauce
or to taste, or oyster sauce |
*
|
| 3 | teaspoons |
cornstarch
mixed with 3 tablespoons of water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
divided |
|
| 453.6 | g |
eggplant
slice into 1/2-inch thick, 3-inch long sticks |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | inch |
ginger
peeled and chopped |
*
|
| 4 | cloves |
garlic
or as needed, crushed or finely chopped, |
|
| 2 | small |
red chili peppers
or as needed, seeded and freshly chopped |
*
|
| 7.5 | ml |
sichuan peppercorns
|
*
|
| 1 | each |
green bell peppers
seeded and slice into 1/4-inch strips |
|
| 1 | each |
sweet red bell peppers
seeded and slice into 1/4-inch strips |
|
| 1 | each |
sweet yellow bell peppers
seeded and slice into 1/4-inch strips, or banana pepper |
|
| Sauce: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 23 | ml |
soy bean paste
or to taste, or miso paste |
* |
| 15 | ml |
chinese black vinegar
or to taste, or rice vinegar |
* |
| 15 | ml |
honey
or to taste, or sugar |
|
| 3E+1 | ml |
vegetarian oyster sauce
or to taste, or oyster sauce |
*
|
| 15 | ml |
cornstarch
mixed with 3 tablespoons of water |
|
Directions
Heat 3 tablespoons of oil in a large nonstick skillet or a wok until hot over medium-high heat.
Add the eggplant, stirring frequently, and cook for about 10 minutes until the eggplant is tender and shriveled.
Transfer the eggplant onto a plate.
Meanwhile mix together the soy sauce, soy bean paste, vinegar, honey and oyster sauce in a small bowl until well combined. Set aside.
In a separate bowl, stir the cornstarch and water until well mixed. Set aside.
Add the remaining 1 tablespoon of oil into the skillet or wok.
Add the garlic, ginger, scallions and sichuan peppercorns, stirring constantly, and cook for about 1 minute until very fragrant.
Stir in the bell peppers, and cook until tender but still crunchy, 3 to 5 minutes.
Return the eggplant to the pan, and stir to mix well.
Pour the sauce over the vegetables, stirring until evenly coated, and cook for about 1 minute until the sauce becomes slightly thick.
Pour the cornstarch mixture into the pan, stirring constantly, and cook for about 30 to 40 seconds until the sauce is thick and the vegetables are well coated.
Remove from the heat and serve with rice.
