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2 Servings
Recipe By: Maggie Zhu
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Sichuan Eggplant| Omnivore's Cookbook

Ingredients

  • EGGPLANT
  • 2 (400 grams in total) eggplant, cut to 8-cm (3-inch) sticks (*Footnote 1)
  • 1 teaspoon salt
  • 1/4 cup cornstarch (to coat the eggplant)
  • SAUCE
  • 3 tablespoons Chinkiang vinegar
  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 tablespoon dark soy sauce (or soy sauce)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon dòubànjiàng (fermented chili bean paste) or any spicy chili paste
  • 2 tablespoons sugar
  • 1/2 cup chicken stock (or vegetable stock)
  • 1 tablespoon cornstarch
  • COOKING
  • 1/2 cup vegetable oil
  • 2 teaspoons Sichuan peppercorn
  • 4 green onions, chopped
  • 3 tablespoons minced garlic (about 8 cloves garlic)
  • 1 tablespoon minced ginger
  • 1/2 pound ground pork or Italian sausage or Chinese sausage or tofu
  • 1 or 2 fresh hot peppers of choice

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