Ingredients
- 1 1/2 pounds Japanese eggplant about 4 x 10 inch eggplants
- 2 teaspoons salt
- 1 bowl water
- 2 tablespoons cornstarch
- 4 tablespoons peanut oil or wok oil
- 4 cloves garlic rough chopped
- 2 teaspoons ginger finely minced
- 5 dried red chilies
- 1 teaspoon Szechuan peppercorns or sub regular peppercorns
- 1/4 cup soy sauce
- 1 tablespoon garlic chili paste or sub 1 teaspoon chili flakes
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon Chinese cooking wine or mirin
- 3 tablespoons sugar brown sugar, coconut sugar, maple syrup or alternative
- 1/2 teaspoon five-spice
Nutrition
- Calories : 270 calories
- Carbohydrate : 28 grams
- Fat : 17 grams
- Fiber : 6 grams
- Protein : 3 grams
- SaturatedFat : 3 grams
- Sodium : 2080 milligrams
- Sugar : 13 grams
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