{"meals":[{"idMeal":"53374","strMeal":"Sichuan Eggplant","strMealAlternate":null,"strCategory":"Vegetarian","strArea":"Chinese","strCountry":"China","strInstructions":"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.\r\n\r\n*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.)\r\n\r\n**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.\r\n\r\nPrep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:\r\nBegin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.\r\n\r\nIn a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.\r\n\r\nIn a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.\r\n\r\nIn a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.\r\n\r\nLastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.\r\n\r\nSaut\u00e9 eggplant:\r\nPlace the oil in a wok or large saut\u00e9 pan over medium-high heat until the oil is almost smoking. Add the eggplant and saut\u00e9, 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.\r\n\r\nAdd the chili bean paste, garlic, ginger, and sichuan peppercorns and saut\u00e9:\r\nuntil fragrant, about 30 seconds.\r\n\r\nAdd the chicken stock mixture:\r\nturn the heat to medium-low and simmer for 90 seconds.\r\n\r\nAdd the cornstarch mixture:\r\nand stir together until the sauce thickens a bit.\r\n\r\nAdd the scallions and vinegar:\r\nand cook for 15 seconds to diffuse their harsh flavors a bit.\r\n\r\nGarnish with cilantro and serve.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/1oz4nb1765687990.jpg","strTags":null,"strYoutube":"https:\/\/www.youtube.com\/watch?v=j54Af9gBmzo","strIngredient1":"Egg Plants","strIngredient2":"Peanut Oil","strIngredient3":"Chicken Stock","strIngredient4":"Sugar","strIngredient5":"Soy Sauce","strIngredient6":"Chilli Bean Paste","strIngredient7":"Sichuan Pepper","strIngredient8":"Ginger","strIngredient9":"Garlic","strIngredient10":"Cornstarch","strIngredient11":"Apple Cider Vinegar","strIngredient12":"Scallions","strIngredient13":"Cilantro","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1.5 pounds sliced","strMeasure2":"2 tablespoons","strMeasure3":"1\/4 cup","strMeasure4":"2 tsp","strMeasure5":"1\/2 tsp","strMeasure6":"1 \u00bd tbsp","strMeasure7":"2 tsp","strMeasure8":"2 tsp","strMeasure9":"5 cloves","strMeasure10":"1 tsp","strMeasure11":"2 tsp","strMeasure12":"4 Chopped","strMeasure13":"Garnish","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https:\/\/www.simplyrecipes.com\/recipes\/sichuan_eggplant\/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":"2025-12-14 04:50:50"}]}