Add green onion, garlic, ginger, and dried chili peppers. Are these two ingredients reasonably close? Sorry about that. Sprinkle Kosher salt on both surfaces of the sliced eggplant. Don't subscribe 1 teaspoon Shaoxing wine Adding ginger won’t cause any bitter flavor. Eggplant strips will absorb the oil quickly in the beginning, but they will release oil when well cooked. First time commenting? Sake is very similar with Shaoxing wine but I never thought I can use sambal in this one! I think it will work great on fried eggplant too. Hope my answer would help. Place a pot lid on top to keep the eggplant under water for 15 minutes. taste is good but not as good asexpected. Fish-Fragrant is one of the most celebrated. Even my eggplant -hating husband loves this! I forgot! Happy cooking Amy and let me know how the dish turns out This is one of my favorites and I hope you enjoy it too! Thank you! Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch. Stir until the sauce thickens. Someone mentioned Lee Kum Kee spicy garlic sauce in another post – ummm…it’s not the same. Beautiful photo! Heat the wok and add 3 tablespoons oil. Required fields are marked *. very good instructions. In my experience, you are not supposed to actually eat the peppercorns. made it tonight using home grown hot and sweet peppers and also added browned tofu chunks (doubled the sauce to accommodate and it was the perfect amount). Store in an airtight container in the fridge for 1 month and use it in recipes that call for ground Sichuan peppercorns. https://www.archanaskitchen.com/chinese-eggplant-in-spicy-chilli-garlic-sauce Do not rinse eggplants. I also didn’t feel like there was enough acid, so I added some lime juice. Hi I'm Maggie Zhu! Szechuan eggplant is a famous Chinese dish that's traditionally prepared by deep-frying eggplant strips in a sticky, garlic-ginger sauce. This dish melts in your mouth. https://www.notquitenigella.com/2013/06/22/sichuan-eggplant I would say 2/3rd fewer. Transfer the eggplants out and leave the oil in wok. Wow, what a great recipe. It takes some time and a few dishes to find out how much of them you can really take. Ideal balance of sweet, sour and hot. The video was especially helpful for me to see the sizes and shapes to cut everything. They are a delicious flavor, but they’re too much for me intact! 6 Add the scallions and vinegar and cook for 15 seconds to diffuse their harsh flavors a bit. Looks delicious!!! Here is the original version if you still need it: 1 large long eggplant (300 grams / 10 ounces), cut into strips Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Thank you for the recipe. Salut Maggie, Most oil will be on the outside. It is…. It is so named because these flavors are often used to enhance fish. Hi Trent, thanks for stopping by and commenting! I can’t tell whether I don’t like sichuan peppercorns or if it’s this recipe I don’t like. Weird (guai wei) – the sauce is nutty, spicy, numbing, sweet, savory, and sour. 5. Sichuan Eggplant, Fish Fragrant Eggplant from Appetite for China. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. The ingredients and tastes that make up the fish-fragrant flavor are all strong and could cover the odors of seafood that wasn’t the most fresh. 1 teaspoon Doubanjiang (chili bean paste) They don’t taste so great if cooking with less oil and I already tried my best to reduce the oil to minimum amount. That really cuts down on the oil. You can grind them up and use in other dishes. Please try again later. I learned how to make this dish during a cooking class in Dali China and loved it! The dish turned out so well and her husband loved it more than the original fish dish. Place a lid on top of the eggplant to keep it submerged in the water. I can eat plenty of them in a dish, my partner, however, prefers just a pinch or it overwhelms him. Thank you for sharing! The pan can be quite hot after you cooked the eggplant, so the hot oil might over cooked the Sichuan peppercorns. This is amazing. Gotta say — made this tonight and was really disappointed. I’ve been traveling back to China this month and stayed offline most of the time. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. We cooked this last night. Instructions. Add eggplants to fry until soft. Hi I made way too much egg plant. ~Garrett. Hi Heather, I’m glad to hear you like the dish and it’s amazing you grew some Asian eggplant for it The fish fragrant sauce contains no fish at all!? I finally had a chance to stop-by the nearest Asian grocery store (that’s two hours away) and got Chinese eggplant to make this. My partner and I are not really fans of eggplant, but this recipe looked so good we gave it a try anyway. Place eggplant in a large bowl and add water to cover. I couldn’t get fresh Thai chili. Please review the Comment Policy. BZ. ? The other six Sichuan flavors are: I’ll be making it again! Next time you could try waiting until they turn darker, but not black. asian (long and skinny) eggplant, 1/4 cup chicken stock (substitute vegetable stock for vegetarian), 1/2 - 1 1/2 tablespoons chili bean paste*, 1 to 2 teaspoons crushed sichuan peppercorns** (optional, but inauthentic without), 2 teaspoons Chinkiang vinegar or apple cider vinegar. Add the pork. I’m ethnically chinese from the states and I can’t read chinese so I’ve been looking for this eggplant recipe for ages! I’ll need to give this a try Maggie, thanks for sharing. Too much ginger? I learned most of my Chinese dishes from friends who were from the Sichuan region of China. i added double and it tastes amazing flubble wubble. Remove them with a spatula and transfer to a small bowl (*Footnote 3). 1 tablespoon Chinkiang Vinegar (black rice vinegar) Less stress and more joy i swore i ’ m so glad you like my blog tossed in toasted... By and commenting experience, you can skip the pork and sauce to a.... 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Hear your feedbacks for my hubby the eggplants in 3 batches ) made.