Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 medium Chinese eggplants, about 1.5 pounds, into 2-inch long, 1/2-inch thick sticks, then toss them with 2 tablespoons of cornstarch until lightly coated.

2. 2

   Prepare the sauce by whisking together 3 tablespoons of soy sauce, 2 tablespoons of Chinkiang vinegar, 1 teaspoon of granulated sugar, 1 tablespoon of chili oil, 1 teaspoon of freshly ground Sichuan peppercorns, and 0.25 cup of chicken or vegetable broth in a small bowl.

3. 3

   Heat 0.5 cup of vegetable oil in a large wok or skillet over high heat until shimmering, then flash-fry the eggplant sticks in batches for 2-3 minutes per batch until golden brown and tender, removing them with a slotted spoon to a paper towel-lined plate.

4. 4

   Drain all but 1 tablespoon of oil from the wok, then add 4 minced cloves of garlic, 1 tablespoon of grated fresh ginger, and the white parts of 2 chopped green onions, stir-frying for 30 seconds until fragrant.

5. 5

   Pour the prepared sauce into the wok and bring it to a quick simmer, allowing it to thicken slightly, about 1 minute.

6. 6

   Return the flash-fried eggplant to the wok, tossing gently to coat evenly with the sauce.

7. 7

   Stir in the green parts of 2 chopped green onions, then serve the Sichuan Flash-Fried Eggplant immediately.