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

Ingredients

  • 3 Japanese eggplant, cut up 3 inch long and then halved
  • SAUCE
  • 1 Tbsp dry sherry or Shaoxing wine
  • 2 Tbsp soy sauce, 1 light, 1 dark
  • 3 Tbsp Chinkiang vinegar
  • 3 Tbsp sugar
  • 1/2 tsp salt
  • 1 Tbsp corn starch
  • 1/2 cup chicken stock (or vegetable stock)
  • 3 tablespoon dòubànjiàng (fermented chili bean paste) or any spicy chili sauce
  • COOKING
  • 3 Tbsp veg oil
  • 1 cup green bell peppers
  • 1 cup red bell peppers
  • 3 green onions, chopped
  • 1/2 cup chopped onions
  • 5 cloves garlic minced
  • 1 Tbsp minced ginger
  • 1/2 pound pork or Chinese sausage or tofu
  • 1 teaspoon toasted sesame seeds
  • 1 Tbsp sesame oil

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