Sichuan Eggplant In Garlic Sauce Recipe

Cooking Directions

• STEP 1.Start by preparing the eggplant. Cut it into bite-sized pieces and soak them in salted water for about 10 minutes to remove any bitterness.
• STEP 2.While the eggplant is soaking, prepare the garlic sauce. In a small bowl, combine minced garlic, soy sauce, rice vinegar, sugar, and Sichuan peppercorns. Mix well and set aside.
• STEP 3.After the eggplant has soaked, drain and pat dry with a paper towel. Heat oil in a wok or large skillet over medium-high heat. Add the eggplant and stir-fry for about 5 minutes until it becomes tender and slightly browned.
• STEP 4.Next, add the garlic sauce to the wok and stir-fry for another 2-3 minutes until the sauce coats the eggplant evenly. If desired, you can add some chili peppers for extra heat.
• STEP 5.Once the eggplant is fully cooked and coated in the garlic sauce, remove from heat and transfer to a serving dish. Garnish with chopped green onions and toasted sesame seeds.
• STEP 6.Serve the Sichuan Eggplant in Garlic Sauce hot with steamed rice or noodles. Enjoy!

Cooking Tips

• To reduce the spiciness of the dish, you can remove the seeds from the chili peppers before adding them to the sauce.
• Make sure to stir-fry the eggplant over medium-high heat to achieve a nice texture without overcooking it.
• For a more authentic Sichuan flavor, you can add a small amount of Sichuan chili bean paste to the garlic sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop until heated through before serving.
• This dish can be served as a main course with steamed rice or as a side dish alongside other Chinese dishes.