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Chinese Eggplant With Spicy Szechuan Sauce

yield: 4 total time: 45 minutes
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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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