Sichuan eggplant cooks in thick, flavorful garlic sauce for the perfect combination of sweet and spicy.
WHAT YOU NEED TO MAKE THIS RECIPE
- Yuxiang Garlic Sauce: I use soy sauce, oyster sauce, doenjang, brown sugar, rice wine vinegar, Shaoxing wine, and sesame oil to build the sauce for this meal.
- Chinese Eggplant: Chinese eggplant is long and thin with vibrant purple skin and white flesh; they are often sweeter than other varieties of eggplant.
- Cornstarch: Cornstarch creates the structure for the eggplant.
- Avocado Oil: Avocado oil fries the eggplant and flavors the dish.
- Garlic: I suggest using five cloves, but don’t let my recipe tell you how much garlic to use – go for it.
- Ginger: Fresh ginger lends added flavor to the eggplant.
- Arbol Chili: These bright red chilies bring subtle heat and provide an extra pop of color.
HOW TO COOK SICHUAN EGGPLANT
MIX – Whisk the ingredients for the sauce in a small bowl, then set it aside.
CUT – Cut the eggplant into 1-inch pieces and place them into a mixing bowl. Toss with salt and allow them sit for 10 minutes.
DRY – Remove the excess moisture from the eggplant using a towel.
COAT – Return the eggplant to the bowl and add 1½ teaspoons of cornstarch; stir until evenly distributed and set it aside.
SAUTE – Increase the heat to medium-high and add garlic, ginger, Arbol and Sichuan chilies to the same pan. Add more oil if needed and cook for 30 seconds until aromatic.
ADD – Stir in the ingredients for the sauce and the remaining ½ teaspoon of cornstarch; simmer for 2-5 minutes.
COMBINE – Return the eggplant to the pan, along with the mushrooms. Allow the mixture to simmer. Cook until the sauce thickens and the eggplant softens for about 10 minutes.
SERVE – Transfer to a serving dish and garnish with scallions to serve.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, we hope you will try one of our other Chinese-inspired meals!
FREQUENTLY ASKED QUESTIONS
You sure can. First, allow the eggplant to cool and add it to a freezer-safe bag or container. Eggplant will freeze for up to 2 months. When you’re ready to eat, defrost it in the fridge overnight. To serve, warm it on the stove and enjoy!
YOU SHOULD ALSO TRY:
Sichuan Eggplant in Garlic Sauce
Equipment
- Small Bowl
- Heavy-Bottomed Pan or Wok
Ingredients
For the Yuxiang Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon doenjang
- 3 teaspoons brown sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon Shaoxing wine
- 3 tablespoons water
- 3 teaspoons sesame oil
For the Eggplant:
- 3-4 Chinese eggplant, cut into 1-inch pieces
- 1 package shiitake mushrooms, sliced
- 1 teaspoon kosher salt
- 2½ teaspoons cornstarch, divided
- 2 tablespoons avocado oil
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup Arbol chilies, dried
- ⅓ teaspoon red sichuan peppercorns, toasted and crushed
- 4 scallions, thinly sliced
Instructions
- Whisk the ingredients for the sauce in a small bowl, then set it aside.
- Cut the eggplant into 1-inch pieces and place them into a mixing bowl. Toss with salt and allow them sit for 10 minutes.
- Remove the excess moisture from the eggplant using a towel.
- Return the eggplant to the bowl and add 1½ teaspoons of cornstarch; stir until evenly distributed and set it aside.
- Increase the heat to medium-high and add garlic, ginger, Arbol and Sichuan chilies to the same pan. Add more oil if needed and cook for 30 seconds until aromatic.
- Stir in the ingredients for the sauce and the remaining ½ teaspoon of cornstarch; simmer for 2-5 minutes.
- Return the eggplant to the pan, along with the mushrooms. Allow the mixture to simmer. Cook until the sauce thickens and the eggplant softens for about 10 minutes.
- Transfer to a serving dish and garnish with scallions to serve.