Crispy Sichuan Eggplant with Fermented Black Bean Paste
Crispy fried eggplant tossed in a bold and flavorful Sichuan-style fermented black bean sauce. This dish offers a perfect blend of textures and rich umami flavors.
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Salt the Eggplant
Sprinkle salt over the eggplant cubes and let sit for 30 minutes.
- 2
Rinse and Dry
Rinse and pat dry with a paper towel.
Tip: Do not skip drying the eggplant to ensure it fries properly.
- 3
Coat with Cornstarch
Coat the eggplant pieces in cornstarch, shaking off any excess.
Creating the Black Bean Sauce
- 1
Combine Ingredients
Combine fermented black beans, soy sauce, rice vinegar, sugar, and stock in a small bowl.
- 2
Stir and Set Aside
Stir until sugar dissolves and set aside.
Tip: Prepare and measure out all stir-fry ingredients in advance for smooth cooking.
How to Make Crispy Sichuan Eggplant with Fermented Black Bean Paste
Total time: 2 h · Yields 4 servings
- 1
Frying the Eggplant
Heat oil in a heavy frying pan or wok, and fry eggplant cubes in batches until golden and crispy. Drain on paper towels.
- 2
Creating the Sauce
In the same pan, add garlic, ginger, chilies, and Sichuan peppercorns, sauté until fragrant, then pour in the black bean sauce.
- 3
Combining
Add the fried eggplant to the pan, tossing to coat with the sauce evenly.
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