Chinese eggplant sautéed with Sichuan pepper (China)

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.

Preparation time: 5 minutes

Cooking time: 15 minutes

Rest time: 15 minutes

Total time 35 minutes

Difficulty: Beginner

Servings: 4

Ingredients

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.

Read it online: https://glutenevasion.fr/recette/aubergines-chinoises-sautees-au-poivre-de-sishuan/