Chinese eggplants stir-fried with Sichuan pepper are a fragrant and spicy dish typical of Sichuan cuisine (province in southwest China). This dish highlights tender eggplants, enveloped in a sauce rich in flavors, while being spiced up by the famous Sichuan pepper, which brings a slightly numbing sensation and a unique lemony note. Easy to prepare, this recipe is perfect for those looking to explore the more complex flavors of Chinese cuisine.

Chinese eggplants sautéed with Sishuan pepper (China)

China

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Preparation time 5 mins Cooking time 15 mins Rest time 15 mins Total time 35 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 3 Chinese eggplants (or 2 classic eggplants)

• 1 tsp Sichuan pepper

• 2 cloves of garlic, finely chopped

• 1 piece of ginger (about 2 cm)

• 2 tbsp gluten-free soy sauce

• 1 tbsp rice vinegar

• 1 Tbsp oyster sauce (optional for more depth)

• 2 tbsp vegetable oil (or peanut oil)

• 1 tsp of sugar

• Chopped green onions for garnish

Preparation

1. Prepare the eggplants:
2. Wash and cut the eggplants into cubes or sticks 5 cm long. Sprinkle lightly with salt and let sit for 15 minutes to remove excess moisture. Rinse and dry the eggplants with a clean cloth.
3. Sauté the eggplants:
4. Heat a tablespoon of oil in a frying pan or wok over medium heat. Add the eggplant and sauté for about 8 to 10 minutes, until tender and lightly browned. Remove the eggplant from the pan and set aside.
5. Prepare the Sichuan pepper sauce:
6. In the same pan, add the Sichuan pepper and dry roast it for about 30 seconds until it releases its aroma. Then add the ginger and garlic, and sauté for 1 to 2 minutes.
7. Assemble the dish:
8. Return the eggplants to the pan. Add soy sauce, rice vinegar, oyster sauce (if using), and sugar. Mix gently to coat the eggplants well. Let simmer over low heat for 2 to 3 minutes.
9. Serve :
10. Garnish with chopped green onions and serve hot, with rice or noodles for a complete meal.

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