Sichuan Eggplant

Serves: 2-3

Prep Time:  5 min

Cooking Time:  15 min

Total:  20 min

Ingredients

1-2 tbsp. soy sauce (low sodium if possible)
2 tbsp. hoisin sauce
1 tsp. hot Asian chili sauce
1-2 tbsp. seasoned rice vinegar
1 clove garlic, pressed
1 tsp. fresh ginger, grated
1 tsp. red pepper flakes
1/2 tsp. Sichuan peppercorns (optional)
2 Japanese eggplants or 1 purple eggplant
1-2 tsp. vegetable oil
1 tsp. sesame oil
1/2 red pepper, thinly sliced
1 small onion, thinly sliced
chives or spring onions, chopped, to garnish
toasted sesame seeds, to garnish

Directions

1. Mix together soy sauce, hoisin, chili sauce, vinegar, garlic, ginger, red pepper flakes, sesame oil, and peppercorns in a bowl.
2. Cut eggplant in half lengthwise, then cut each half into 4 pieces.
3. Heat a wok or large skillet over high heat. Add vegetable oil and heat. Add eggplants, red pepper and onion and stir-fry for 5 minutes.
4. Reduce heat to medium-low and cook for 5 minutes, or until eggplant is soft.
5. Add sauce and simmer, uncovered, for 5 minutes or until sauce is syrupy, stirring occasionally. 
6. Garnish with chives or green onions and sprinkle toasted sesame seeds.
7. Serve with steamed rice, egg noodles or glass noodles.

Adapted from lcbo.ca