Chinese eggplants sautéed with Sishuan pepper (China)

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.

Preparation time 5 mins

Cooking time 15 mins

Rest time 15 mins

Total time 35 mins

Difficulty: beginner

Servings: 4

Ingredients

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.

Read it online: https://glutenevasion.fr/RECETTE/AUBERGINES-CHINOISES-AUTEES-AU-POIvre-de-sishuan/