Sichuan Eggplant (Side Dish)

Spicy eggplant that is a great way to "fall" in love with this autumn vegetable

Sichuan Eggplant (Side Dish)

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Serves: 4 Total Time: 12 minutes


  • 2 tablespoons vegetable oil
  • 2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 1 1/2 pounds Asian eggplant, cut into bit sized cubes
  • 2 tablespoons vegetable stock
  • 2 tablespoons chili bean paste
  • 2 tablespoons Chinese black vinegar, or substitute good-quality balsamic vinegar
  • 1 tablespoon rice wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 teaspo0n cornstarch
  • 1/2 teaspoon ground Sichuan pepper, or substitute 1/4 teaspoon cayenne pepper
  • Scallions, thinly sliced, for garnish


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