Eggplant is a vegetable that I always had trouble with because my son hates eating it and my husband too! I have tried many a times but there’s always something wrong with it. On the other side, we all love Chinese dishes and are a great fan of Chinese recipes like Chinese fried rice, Chinese Manchurian dry or with gravy, Chinese noodles, Sichuan noodles or rice and many more.
But we could never imagine that Chinese style eggplant too would be such a delicious and amazing dish! This dish is very flavorsome and can be easily whipped up as a main or side dish. Can you believe that Chinese eggplant recipe is one of the most popular and loved dishes that is served in Chinese restaurants!
There are different ways to prepare this yummy recipe. But amongst all, the most favorite one is of course the hot, spicy and tempting Sichuan Eggplant recipe. There are so many versions to prepare this recipe, but mine tastes just devine! I normally like to stir fry the eggplant and capsicum first rather than deep frying or boiling them.
Chinese Eggplant recipe (Sichuan style)
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4 persons
4 Asian Eggplants
2 green Capsicum, chopped
2 teaspoons of Chinese rice wine
2 tablespoons of chili paste
1/2 cup of vegetable stock
2-3 of Garlic cloves, finely chopped or crushed
1 tablespoon of ginger/ finely chopped
21/2 tablespoon of Balsamic vinegar
2 tablespoons of soya sauce
1 teaspoon of Sichuan pepper
4 tsps of Vegetable oil or any cooking oil
Salt to taste
1tablespoon of cornstarch mixed with 2 tbsp of water
21/2 teaspoons of sugar
1/2 cup of Green onions, finely chopped
Wash the eggplant nicely and then chop them into half length wise, then cut each length into small cubes. Heat the oil in non-stick wok/pan over a medium heat. Add chopped eggplant and stir-fry for 2-3 minutes or until they turn golden brown from outside and a little soft from inside. Now, remove them in a plate. Again, heat 2 tsps of oil in the same pan and stir fry chopped green capsicum for about 2-3 minutes or until cooked to your taste. Sprinkle few drops of water and cover them to make them soft yet crunchy.
Mean while let us prepare the sauce, take a medium sized mixing bowl and combine the vegetable stock, chili paste, sugar, soy sauce, balsamic vinegar, rice wine and mix well together. Keep this aside. Now that your capsicums are ready, add half cooked eggplant into the pan and keep the gas on a sizzling high heat. Add garlic, ginger, Sichuan pepper and stir fry continuously for about 30 seconds.
You will experience that the aroma of garlic has spread throughout your kitchen. Give the prepared mixture of sauce a quick re-stir and swirl it into the pan, stirring continuously. Reduce the heat to medium and allow the eggplant to fully cook into the sauce until they are tender and all the flavours have melded together. Stir the cornstarch and water mixture and add it to the pan, stirring quickly to thicken. Simmer for about 5 minutes or until the sauce thickens.
To check, dip a spoon into the sauce if it gets coated with the sauce that means your dish is ready. Put off the flame. For serving, transfer it into a serving platter and garnish with chopped spring onions. Serve sizzling hot immediately. YUM!