Spicy Eggplant

Name: Spicy Eggplant
Ingredients: 1 cup chicken stock; canned chicken broth; 1 tablespoon hoisin sauce; 2 teaspoons soy sauce; 2 teaspoons lemon juice; 1 teaspoon plum sauce; 4 chinese eggplants abt 1 lb stems removed; vegetable oil for deep-frying; 2 teaspoons minced garlic; 1 teaspoon minced ginger; jalapeno chile fresh red or green, sliced thin rings; 1 sichuan peppercorns pch ground toasted; basil leaves for garnish; chopped cilantro; green onion

15 ingredients

4 steps

Ingredients

1 cup chicken stock
canned chicken broth
1 tablespoon hoisin sauce
2 teaspoons soy sauce
2 teaspoons lemon juice
1 teaspoon plum sauce
4 chinese eggplants abt 1 lb stems removed
vegetable oil for deep-frying
2 teaspoons minced garlic
1 teaspoon minced ginger
jalapeno chile fresh red or green, sliced thin rings
1 sichuan peppercorns pch ground toasted
basil leaves for garnish
chopped cilantro
green onion

Directions

1

Stir the stock, hoisin sauce, soy sauce, lemon juice and plum sauce together in a small bowl until blended.
2

For the Dish: With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
3

Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Deep-fry the eggplant pieces in 2 batches until tender, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain well on paper towels. Reserve the oil.
4

Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the garlic, ginger, chili and Sichuan pepper and cook, stirring, until fragrant, about 20 seconds. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with basil leaves and cilantro or green onions.