55 minutes
A rich, spicy, and tangy Sichuan classic featuring deep-fried eggplant batons in a flavorful gravy.
Eggplants
0 lb
to taste
for deep-frying
Sichuan Chile Bean Paste
tablespoons
Garlic, finely chopped
tablespoons
Ginger, finely chopped
tablespoons
cups
teaspoons
teaspoons
Potato Starch, mixed with 1 tablespoon cold water
teaspoons
tablespoons
Scallion Greens, thinly sliced
tablespoons
1. Prepare the Eggplants
Cut the eggplants into batons about 3/4 inch thick and 2 3/4 inches long. Sprinkle them generously with salt, mix well, and set aside for at least 30 minutes.
2. Rinse and Dry the Eggplants
Rinse the eggplant pieces thoroughly under cold water to remove the salt, then drain them and pat dry with paper towels.
3. Deep-Fry the Eggplants
Heat enough oil in a wok to deep-fry the eggplants, bringing the temperature to about 390°F (200°C). Deep-fry the eggplant pieces in batches for about 3 minutes each, until they are tender and a little golden. Drain on paper towels to remove any excess oil.
4. Prepare the Sauce
Pour off the excess oil from the wok, leaving about 3 tablespoons in the wok. Return the wok to medium heat and add the Sichuan chile bean paste, stirring it until the oil turns red and fragrant.
5. Add Aromatics
Add the finely chopped garlic and ginger to the wok and stir-fry for a few moments until their aroma fills your kitchen.
6. Add Liquid Ingredients
Pour in the hot stock or water, add the superfine sugar and light soy sauce, and bring the mixture to a boil.
7. Simmer the Eggplants
Gently nudge the fried eggplant batons into the simmering sauce, letting them absorb the flavors for about a minute.
8. Thicken the Sauce
Stir the potato starch mixture and gradually add it to the wok, stirring continuously to thicken the sauce.
9. Finish the Dish
Add the Chinkiang vinegar and 5 tablespoons of the sliced scallion greens, stirring for a few seconds to fuse the flavors together.
10. Serve
Serve the braised eggplant hot, garnished with the remaining tablespoon of scallion greens.
Use ground meat with tofu. Sichuan Braised Chicken
Add marinated tofu cubes for a different texture and protein. Ground Meat
Less doubanjiang and Sichuan peppercorns. Sweeter Version
Add julienned bell peppers for sweetness and vibrancy. Mushrooms
Remove chili seeds and add honey or sugar. Extra Spicy
Opt for Chinese or Japanese eggplants for their ideal texture and sweetness, perfect for braising without getting mushy.
Toast and grind Sichuan peppercorns for their unique numbing sensation to complement the dish's spiciness.
Generously salt and let sit for at least 30 minutes to draw out moisture, enhancing texture and flavor absorption.
Ensure your sauce has a good balance of heat, sweetness, and umami. Adjust chili bean paste, sugar, and soy sauce or fermented black beans to taste.
Finely mince ginger and garlic, frying them until fragrant but not burnt to create a flavorful base.
Comments (0)