It's not a secret that eggplants paired with spicy sauce is delicious. This spicy Sichuan eggplant recipe is no different. With just a handful of ingredients, you can whip up a delicious Chinese dish in minutes. This recipe uses Asian style eggplant, which has a brighter purple and is much more slender than U.S. eggplants, but any eggplant will do. Pair with rice and vegetables to complete the meal.
Spicy Sichuan Eggplant [Vegan]
For the Eggplant:
- 2 Japanese eggplants or regular eggplants
- 2 tablespoon oil
- 3 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 serrano chili, sliced
- 2 scallions, green and white parts separated, thinly sliced
- 1 tablespoon dou ban jiang (hot bean paste) or chili paste
- 2 cilantro stalks, for garnish
For the Sauce:
- 1 tablespoon light soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon water
- 2 teaspoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Cut eggplants into quarters lengthwise, then cut into 4-inch sections. Soak in salted water for 15 minutes. Drain, strain, and set aside.
- Heat oil in a wok over high heat and stir-fry the eggplants until soft and wilted, about 5-7 minutes.
- Push the eggplants to one side of the wok, then add garlic, ginger, chili, and white parts of scallions and stir-fry until fragrant, about 1-2 minutes.
- Add dou ban jiang, then mix everything together so the eggplants are well coated.
- Pour the sauce ingredients to the wok. Mix well. Cook until all the eggplants are coated with the sauce. Turn off heat.
- Transfer to a serving plate, and garnish with cilantro. Serve immediately.
Dou ban jiang sauce, also known as spicy bean sauce, can be found in most Asian food markets. It can also be substituted for chili sauce.