This one was inspired by trying to copy-cat the same dish from a local chinese restaurant. We were trying to eat ‘healthier’ and have more vegetables, so since we both like eggplant, we decided to order this instead of some all meat dish. I think that we have ordered it there every time that we have gone since then. While this isn’t their recipe, it is a pretty decent attempt at replicating it.
- 3 cups Eggplant cut into 1" wedges or cubes
- 5-6 Shallots or pearl onions
- 1 tsp Garlic minced
- 1 tsp Red Chili Sauce Sriracha, Maggi, chili flakes or anything works
- 2 tbsp Soy Aminos
- 1 tsp White Vinegar
- 1 tsp Corn flour or corn starch
- 1/2 tsp Black Pepper
- 2 tbsp Sesame Oil or peanut oil
- 1 small bunch Cilantro leaves
- 1 cup Water
- Heat oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.
- Add salt and pepper to this, drain and set aside.
- in the same pan, add a few more drops of oil if required and fry the shallots until soft.
- To this, add the red chili sauce (or flakes) and minced garlic. Saute for a few seconds.
- In a seperate bowl, mix the soy aminos, vinegar, corn starch, sugar, and some salt to make the Szechuan sauce.
- Add this to the shallot mixture and cook on medium-high heat until it starts to bubble.
- Tip in the fried eggplant and mix well until the sauce coats the eggplant.
- Garnish with chopped cilantro leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice.