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Sichuan Eggplant
VegetarianChinese

Sichuan Eggplant

Sichuan Eggplant is a classic Chinese vegetarian that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Egg Plants, Peanut Oil, Chicken Stock, Soy Sauce, Chilli Bean Paste, Sichuan Pepper, Ginger, Garlic, Cornstarch, Apple Cider Vinegar, Scallions and Cilantro, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Chinese cooking, the dish focuses on defined by high-heat wok cooking, savory soy reductions, and aromatic ginger and scallions.

In authentic Chinese tradition, Sichuan Eggplant is best presented with steamed jasmine rice and hot tea.

If you enjoy authentic Chinese cooking, be sure to also explore our recipe for Chinese Tomato Egg Stir Fry.

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Ingredients

  • Egg Plants1.5 pounds sliced
  • Peanut Oil2 tablespoons
  • Chicken Stock1/4 cup
  • Sugar2 tsp
  • Soy Sauce1/2 tsp
  • Chilli Bean Paste1 ½ tbsp
  • Sichuan Pepper2 tsp
  • Ginger2 tsp
  • Garlic5 cloves
  • Cornstarch1 tsp
  • Apple Cider Vinegar2 tsp
  • Scallions4 Chopped
  • CilantroGarnish

Step-by-Step Instructions

27 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

This recipe calls for asian eggplants, or Japanese eggplants.

Step 2

They are long and thin compared to a European or globe eggplant, and much more tender and delicate.

Step 3

If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.

Step 4

*A lot of grocery stores have Asian ingredient aisles now.

Step 5

You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)

Step 6

**Sichuan peppercorns are available at some stores and online for quite cheap.

Step 7

They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.

Step 8

Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:

Step 9

Begin your mise en place.

Step 10🔪 Prep

Quarter the eggplant lengthwise and chop into large batons and set aside.

Step 11🥄 Mix

In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.

Step 12🥄 Mix

In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.

Step 13🥄 Mix

In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.

Step 14🥄 Mix

Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.

Step 15

Sauté eggplant:

Step 16

Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking.

Step 17

Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister.

Step 18

If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.

Step 19

Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:

Step 20

until fragrant, about 30 seconds.

Step 21

Add the chicken stock mixture:

Step 22🍲 Simmer

turn the heat to medium-low and simmer for 90 seconds.

Step 23

Add the cornstarch mixture:

Step 24🥄 Mix

and stir together until the sauce thickens a bit.

Step 25

Add the scallions and vinegar:

Step 26

and cook for 15 seconds to diffuse their harsh flavors a bit.

Step 27✨ Serve

Garnish with cilantro and serve.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Sichuan Eggplant reflects the timeless heritage of traditional Chinese home cooking, defined by high-heat wok cooking, savory soy reductions, and aromatic ginger and scallions. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown egg plants in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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