Sichuan Eggplant
Sichuan eggplant builds its addictive heat through chilli bean paste, a fermented condiment that deepens with cooking rather than merely burning. The dish's signature numbing sensation comes from Sichuan peppercorns, which contain hydroxy-alpha sanshool, a compound that tricks your nerve endings into sensing tingling rather than true spice. This interplay between fermented umami and that peculiar peppercorn effect is what keeps people returning to this Sichuan classic, long after the plate is empty.
Instructions
This recipe calls for asian eggplants, or Japanese eggplants.
They are long and thin compared to a European or globe eggplant, and much more tender and delicate.
If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant. *A lot of grocery stores have Asian ingredient aisles now.
You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.) **Sichuan peppercorns are available at some stores and online for quite cheap.
They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.
Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions: Begin your mise en place.
Quarter the eggplant lengthwise and chop into large batons and set aside.
In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
Sauté eggplant: Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking.
Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister.
If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.
Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté: until fragrant, about 30 seconds.
Add the chicken stock mixture: turn the heat to medium-low and simmer for 90 seconds.
Add the cornstarch mixture: and stir together until the sauce thickens a bit.
Add the scallions and vinegar: and cook for 15 seconds to diffuse their harsh flavors a bit.
Garnish with cilantro and serve..
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