# Sichuan-Style Eggplant

Sichuan style eggplant is an underrated Chinese dish that goes best with hot rice.

- Total time: 30 min
- Cuisine: Chinese
- Language: en

## Ingredients

- 20 oz eggplant
- Neutral oil for frying
- 0.5 inch knob ginger(minced)
- 4 cloves garlic(minced)
- 3 scallions(sliced)
- Salt
- 1.5 tbsp Doubanjiang
- 3 tbsp Shaoxing wine
- 0.5 cup stock or water
- 1 tsp light soy sauce
- 1 tbsp Chinese black vinegar
- 4 tsp sugar
- 1 tsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil

## Instructions

1. Cut eggplant into 3in pieces and season with salt to dry out the moisture.
2. Let that sit to dry brine while you mince garlic and ginger, and slice scallions.
3. Pat the eggplant dry then deep fry at 375F in batches for 3-4 minutes until lightly golden brown and the skin is bright purple.
4. Remove the eggplant and pour out most of the oil saving 2-3 tbsp.
5. On medium high heat, sauté the white portion of scallions, garlic, and ginger along with doubanjiang until fragrant(2-3 minutes).
6. Deglaze with Shaoxing wine and once most of the wine has evaporated, add stock/water and season with soy sauce, Chinese black vinegar, and sugar.
7. Bring to a simmer and add the eggplant.
8. Gently combine before adding a cornstarch slurry to thicken.
9. Once thickened, finish with sesame oil and garnish with green portion of scallion.

## Tips

- Traditionally it’s made with minced pork or prawns.
- Garnish with green portion of scallion.

## Source

- Original video: https://www.youtube.com/shorts/OUNjDAEJ--8
- Recipe page: https://www.cliprecipe.com/recipe/b2418671-3976-425f-9340-0bbd50b744d4
- Extracted: 2026-04-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt