Chinese Eggplant With Spicy Szechuan Sauce Recipe

Ingredients For Chinese Eggplant With Spicy Szechuan Sauce Recipe

• 1.5 pound Japanese eggplant
• 2 teaspoon Salt
• Bowl of water
• 2 tablespoon Cornstarch
• 24 tablespoon Peanut oil
• 4 Cloves garlic, rough chopped
• 2 teaspoon Ginger, finely minced
• 510 Dried red chilies
• 1 teaspoon Szechuan peppercorns
• 0.25 cup Soy sauce or low sodium soy sauce
• 1 tablespoon Garlic chili paste
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 1 tablespoon Chinese cooking wine
• 3 tablespoon Sugar, brown sugar, coconut sugar, maple syrup or alternative