Vegan Sichuan Eggplant Stir-Fry With Candy and Spicy Sauce

Fiery Sichuan peppercorns and milder Chinese language chili peppers mingle with scorching ginger and garlic on this recipe from the Chinese language Homestyle cookbook, for a deliciously easy and irresistible vegetable-forward dish. 

What you want:

For the eggplant:
2 or 3 Chinese language eggplants (1 pound whole), stems eliminated, lower into 2-inch lengthy ¼-inch thick sticks
1 teaspoon salt

For the sauce: 
3 tablespoons Chinkiang vinegar
1 tablespoon gentle soy sauce
1 tablespoon darkish soy sauce
1 tablespoon Shaoxing wine
1 tablespoon doubanjiang
2 tablespoons sugar
1 tablespoon cornstarch
¼ teaspoon salt

For the stir-fry:
¼ cup cornstarch
⅓ cup peanut oil
2 teaspoons entire Sichuan peppercorns
4 scallions, chopped
3 tablespoons minced garlic
1 tablespoon minced ginger
8 to 10 dried Chinese language chili peppers

What you do:

  1. For the eggplant, in a big bowl, place eggplant and canopy with water. Add salt and blend nicely. Place a pot lid on prime of eggplant to maintain submerged for quarter-hour. Pressure and pat dry.
  2. For the sauce, in a medium bowl, mix vinegar, gentle and darkish soy sauces, wine, doubanjiang, sugar, 1 tablespoon cornstarch, and ½ cup of water. Stir till cornstarch is dissolved.
  3. For the stir-fry, sprinkle eggplant with cornstarch and toss till eggplant is evenly coated.
  4. In a big skillet over medium-high warmth, heat oil. Add eggplant in a good layer with out overlapping, cooking in batches if wanted. Fry eggplant items till most surfaces are charred and eggplant turns gentle, 5 to 7 minutes. Switch to a big plate. If skillet begins to smoke, scale back warmth to medium.
  5. Take away pan from warmth. Pour all however 1 tablespoon of oil from pan right into a heatproof bowl. To pan, add Sichuan peppercorns. Cook dinner over medium warmth till darkish brown. Take away with a spatula and discard. Add scallions, garlic, ginger, and chili peppers, stirring a couple of occasions to launch perfume.
  6. Stir sauce once more to ensure cornstarch is dissolved, then pour into pan. Cook dinner and stir till sauce thickens. Add eggplant and shortly stir to mix. 
  7. Instantly switch to a big serving plate and serve sizzling.