Spicy Sichuan Eggplant Stir-fry
Spicy Sichuan Eggplant Stir-fry
Ingredients
For the Eggplant
- 2 Chinese eggplants, medium, about 1 pound total, cut into 2-inch by 1/2-inch pieces
- 1/2 cup vegetable oil, for frying
For the Sichuan Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon sesame oil
For the Stir-fry
- 2 tablespoons vegetable oil
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 stalks scallions, white and light green parts thinly sliced, divided
- 1 1/2 tablespoons doubanjiang, (Sichuan chili bean paste)
For Garnish
- 1 teaspoon toasted sesame seeds
- 1 stalk scallions, green parts thinly sliced
Instructions
- 1
Prepare the eggplant: In a large bowl, toss the cut eggplant pieces with 1 teaspoon of salt and let sit for 15 minutes. This helps draw out moisture. Pat the eggplant very dry with paper towels before frying.
⏱️ 15 min
- 2
Fry the eggplant: Heat 1/2 cup vegetable oil in a large wok or deep skillet over medium-high heat until shimmering (about 350°F). Add the dried eggplant in batches, frying for 3-5 minutes per batch, until softened and lightly golden. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Discard the frying oil, leaving about 2 tablespoons in the wok if desired, or clean the wok and add fresh oil.
⏱️ 7 min•🌡️ 350
- 3
Prepare the sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, granulated sugar, cornstarch, water, and sesame oil until well combined and the cornstarch is dissolved. Set aside.
⏱️ 3 min
- 4
Toast and grind Sichuan peppercorns: If using whole peppercorns, toast them in a dry skillet over medium heat for 1-2 minutes until fragrant. Let cool, then grind them using a mortar and pestle or a spice grinder. Set aside.
⏱️ 3 min
- 5
Start the stir-fry: Heat 2 tablespoons of fresh vegetable oil in the clean wok over medium-high heat. Add the ground Sichuan peppercorns and stir-fry for about 30 seconds until fragrant. Add the minced garlic, grated ginger, and the white and light green parts of the scallions. Stir-fry for 1 minute until aromatic.
⏱️ 2 min
- 6
Add doubanjiang: Push the aromatics to one side of the wok and add the doubanjiang to the empty space. Stir-fry the doubanjiang for 30 seconds until its red oil is released and it smells fragrant. Then mix it with the aromatics.
⏱️ 1 min
- 7
Combine and simmer: Give the prepared Sichuan sauce a quick whisk again, then pour it into the wok. Bring the sauce to a simmer, stirring constantly, until it thickens. Add the fried eggplant back into the wok and toss gently to coat evenly with the sauce.
⏱️ 2 min
- 8
Serve: Transfer the spicy Sichuan eggplant stir-fry to a serving dish. Garnish with toasted sesame seeds and the remaining sliced green parts of the scallions. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan Eggplant Stir-fry
Ingredients
For the Eggplant
- 2 Chinese eggplants, medium, about 1 pound total, cut into 2-inch by 1/2-inch pieces
- 1/2 cup vegetable oil, for frying
For the Sichuan Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon sesame oil
For the Stir-fry
- 2 tablespoons vegetable oil
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 stalks scallions, white and light green parts thinly sliced, divided
- 1 1/2 tablespoons doubanjiang, (Sichuan chili bean paste)
For Garnish
- 1 teaspoon toasted sesame seeds
- 1 stalk scallions, green parts thinly sliced
Instructions
- 1
Prepare the eggplant: In a large bowl, toss the cut eggplant pieces with 1 teaspoon of salt and let sit for 15 minutes. This helps draw out moisture. Pat the eggplant very dry with paper towels before frying.
⏱️ 15 min - 2
Fry the eggplant: Heat 1/2 cup vegetable oil in a large wok or deep skillet over medium-high heat until shimmering (about 350°F). Add the dried eggplant in batches, frying for 3-5 minutes per batch, until softened and lightly golden. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Discard the frying oil, leaving about 2 tablespoons in the wok if desired, or clean the wok and add fresh oil.
⏱️ 7 min•🌡️ 350 - 3
Prepare the sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, granulated sugar, cornstarch, water, and sesame oil until well combined and the cornstarch is dissolved. Set aside.
⏱️ 3 min - 4
Toast and grind Sichuan peppercorns: If using whole peppercorns, toast them in a dry skillet over medium heat for 1-2 minutes until fragrant. Let cool, then grind them using a mortar and pestle or a spice grinder. Set aside.
⏱️ 3 min - 5
Start the stir-fry: Heat 2 tablespoons of fresh vegetable oil in the clean wok over medium-high heat. Add the ground Sichuan peppercorns and stir-fry for about 30 seconds until fragrant. Add the minced garlic, grated ginger, and the white and light green parts of the scallions. Stir-fry for 1 minute until aromatic.
⏱️ 2 min - 6
Add doubanjiang: Push the aromatics to one side of the wok and add the doubanjiang to the empty space. Stir-fry the doubanjiang for 30 seconds until its red oil is released and it smells fragrant. Then mix it with the aromatics.
⏱️ 1 min - 7
Combine and simmer: Give the prepared Sichuan sauce a quick whisk again, then pour it into the wok. Bring the sauce to a simmer, stirring constantly, until it thickens. Add the fried eggplant back into the wok and toss gently to coat evenly with the sauce.
⏱️ 2 min - 8
Serve: Transfer the spicy Sichuan eggplant stir-fry to a serving dish. Garnish with toasted sesame seeds and the remaining sliced green parts of the scallions. Serve immediately with steamed rice.
⏱️ 1 min