Asian

Sichuan Eggplant is for Dinner.

Sichuan Eggplant takes 15 minutes to prepare.

Sichuan Eggplant takes 20 minutes to cook.

Sichuan Eggplant makes 4 servings.

The ingredients for Sichuan Eggplant are:

1 1/2 pounds Asian eggplant
1 c. carrots, thinly sliced
1 c. snow peas
1 c. onions, thinly sliced
2 tablespoons vegetable stock, or substitute water
2 tablespoons chili bean paste
2 tablespoons soy sauce
2 tablespoons good quality balsamic vinegar (or substitute Chinese black vinegar)
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 tablespoons olive or peanut
3 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon cornstarch
1/4 teaspoon cayenne pepper (or substitute 1/2 teaspoon ground Sichuan pepper)
Scallions, thinly sliced, for garnish

Here is how you make Sichuan Eggplant:

Slice each eggplant in half lengthwise, then slice each length into quarters. Cut each quarter in somewhat substantial, but still bite-sized, cubes (about 1 1/4-inch to 1 1/2-inch cubes).Prepare the sauce: In a small bowl, mix together the chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, sugar, and cornstarch. Set aside.Heat the oil in a wok over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl the pan to coat the base and sides. Add the chicken and stir fry until almost all pink is gone. Add carrots and onion and stir-fry until the vegetables are tender but still crisp. Add eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 2 to 3 minutes. Add the garlic, ginger, and cayenne pepper (or substitute Sichuan peppercorn) and stir-fry until fragrant, about 30 seconds. Pour in the sauce mixture and mix well. Simmer for 3 to 4 minutes to allow the eggplant to full cook and the sauce to thicken enough to coat the back of a spoon. Remove from the heat, plate, and sprinkle scallions on top.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user FINALLYHEALTHY2.

The nutritional information for Sichuan Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.7

• Total Fat: 8.6 g
• Cholesterol: 40.3 mg
• Sodium: 769.4 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 6.2 g
• Protein: 20.7 g

Sichuan Eggplant is Asian cuisine.