Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry)

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

2 (400 g) Chinese eggplant , cut to bite-sized pieces (or regular eggplant) (*Footnote 1)

1 teaspoon salt

2 teaspoons cornstarch (to coat the eggplant)

subheading: Sauce:

2 tablespoons Chinkiang vinegar

1 ½ tablespoons light soy sauce (or soy sauce)

1 tablespoon Shaoxing wine (or dry sherry)

2 tablespoons sugar

¼ cup chicken stock (or vegetable stock)

2 teaspoons cornstarch

subheading: Cook:

3 tablespoons peanut oil (or vegetable oil)

4 oz (110 g) ground pork (or chicken) (*Footnote 2) (Optional)

2 green onions , sliced

2 cloves garlic , minced

1 tablespoon ginger , minced

8 to 10 dried Chinese chili peppers

2 teaspoons doubanjiang

¼ teaspoon ground Sichuan peppercorn (Optional)

Directions at omnivorescookbook.com

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