Chinese Eggplant with Spicy Szechuan Sauce

feastingathome.com

Tori Hunt

1 ½ lbs Japanese Eggplant (about 4 x 10 inch eggplants)

2 teaspoons salt

bowl of water

2 tablespoons cornstarch

2 to 4 tablespoons peanut oil ( or wok oil)

4 cloves garlic, rough chopped

2 teaspoons ginger, finely minced

5 to 10 dried red chilies

subheading: Szechuan Sauce:

1 teaspoon Szechuan peppercorns ( or sub regular peppercorns)

¼ cup soy sauce or low sodium soy sauce

1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon Chinese cooking wine (or mirin)

3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative

½ teaspoon five spice

Garnish with scallions and roasted peanuts or this Peanut Chili crunch

Directions at feastingathome.com

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