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Sichuan Eggplant in Chili Garlic Sauce
Sichuan Eggplant in Chili Garlic Sauce
Sichuan Cooking
More about Eggplants
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Sichuan Eggplant in Chili Garlic Sauces
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For those of you who like meatless recipes, here is one for eggplant in chili garlic sauce. It contains both chili peppers and chili oil and a lot of garlic, but it is really not overly hot. Of course you can always cut back on the heat. I don’t like really hot food and I find that it is not too hot for me.
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Although you can buy chili oil in stores now, I recommend that you make your own to control the strength and to make certain that it is fresh. It will last for years if placed in a small jar and refrigerated
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You will probably see several different types of eggplant in a Chinese grocery store, but I just use the regular purple ones from the supermarket. Make sure that the skin is shiny and not wrinkled because I just wash them and leave the skins on. Just cut them crosswise into ¾ inch thick slices and then cut each slice into one-inch squares.
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Some people cook the whole eggplant before cutting it up but I prefer to blanch the cut-up cubes for about 3-5 minutes in boiling water so that they retain a little texture. Drain them and stir-fry them while they are still hot.
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Before you start, you need to make the chili oil. In China, peanut oil is often used, but in America, corn oil or soybean oil works just fine and is a lot cheaper. Don’t use olive oil because unless it is very highly processed, it will impart a foreign odor to your cooking.
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Chili Oil Ingredients:
2 Cups of Oil
1 ½ Cups of dried red Chili Peppers about the size of your little finger chopped into small pieces (do not discard the seeds)
5 Teaspoons of Cayenne Pepper
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Instructions:
- Heat the oil in a small pot until it is hot but not smoking.
- Add the chili peppers but not the cayenne and continue cooking over low heat until the peppers just start to turn black but do not burn them.
- Let the pan cool for 15 minutes and then add the cayenne powder.
- Let the pan sit covered overnight to develop the full flavor.
- Strain the orange-red chili oil through cheesecloth or a fine strainer into a jar and store covered in the refrigerator.
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Sichuan Eggplant in Chili garlic Sauce:
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Difficulty:
Easy
Preparation Time:
30 Minutes
Cooking Time:
30 Minutes
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Ingredients:
2- 1 Lb. Eggplants cut into Cubes
3 tablespoons of Oil
2 Whole dried Chili peppers
6 Cloves of Garlic peeled and minced
3 Scallions cut into pea sized pieces including the green part
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Sauce Mixture:
2 Tablespoon Black Soy Sauce
1 Tablespoon Sichuan Sweet Bean Sauce
1 Tablespoon Dry White Wine
2 Teaspoons Dark Brown Sugar
I Teaspoon Chili Oil
1 Teaspoon Sesame Seed Oil
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Cooking Instructions:
- Parboil the eggplant pieces in boiling water until fork tender.
- When the oil is hot, fry the chili peppers until dark brown and then discard them.
- Add the garlic and scallions and brown them slightly.
- Add the sauce mixture except for the sesame seed oil and bring just back to a boil.
- Add the eggplant and stir-fry until all of the pieces are covered with sauce.
- Finally, stir in the sesame seed oil and serve over boiled rice.
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Chinese Stir-fried Eggplant
Chengdu Montage
Chengdu - Capital of Sichuan Provence
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