Stir-fried eggplant with Sichuan pepper is a fragrant and spicy dish typical of Sichuan cuisine (a province in southwest China). This dish showcases tender eggplants enveloped in a flavorful sauce, enhanced by the famous Sichuan pepper, which imparts 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 eggplant sautéed with Sichuan pepper (China)

China

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

Difficulty: Beginner Servings: 4

Ingredients

Servings

• 3 Chinese eggplants (or 2 regular eggplants)

• 1 tsp of Sichuan pepper

• 2 cloves of garlic, finely chopped

• 1 piece of ginger (approximately 2 cm)

• 2 tbsp gluten-free soy sauce

• 1 tbsp rice vinegar

• 1 tbsp oyster sauce (optional for added depth)

• 2 tablespoons of 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 5 cm (2 inch) long sticks. Sprinkle lightly with salt and let sit for 15 minutes to draw out 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 stir-fry 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 fragrant. Then add the ginger and garlic, and sauté for 1 to 2 minutes.
7. Assemble the dish:
8. Return the eggplant to the pan. Add the soy sauce, rice vinegar, oyster sauce (if using), and sugar. Gently stir to coat the eggplant well. Simmer over low heat for 2 to 3 minutes.
9. Serve :
10. Garnish with chopped green onions and serve hot, accompanied by rice or noodles for a complete meal.

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