Szechuan Eggplant

Name: Szechuan Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants); 2 teaspoons salt; bowl of water; —-; 2 tablespoons cornstarch; 2-4 tablespoons peanut oil ( or wok oil); —; 4 cloves garlic, rough chopped; 2 teaspoons ginger, finely minced; 5-10 dried red chilies; 1 teaspoon Szechuan peppercorns ( or sub regular peppercorns); 1/4 cup soy sauce or low sodium soy sauce; 1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon Chinese cooking wine (or mirin); 3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative; 1/2 teaspoon five spice

Instructions

Prep:20minCook:25min

Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.

Updated at: Thu, 21 Nov 2024 12:27:34 GMT