Sichuan Eggplant Linguine Recipes

SICHUAN EGGPLANT STIR FRY (鱼香茄子)

Steps:

• Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick.
• Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
• Add all the sauce ingredients into a bowl. Stir to mix well.
• Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
• Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
• Once the eggplant is all cooked, remove the pan from the stove. Drain extra oil and only leave 1 tablespoon in the pan by pouring the oil into a heatproof bowl, or wipe the pan with a few layers of paper towels attached to the front end of a pair of tongs.
• Add the Sichuan peppercorns into the pan. Cook over medium heat until the peppercorns turn dark brown. Remove them with a spatula and transfer to a small bowl (*Footnote 3). Add the pork. Cook and chop with your spatula, until separated into small bits and cooked through. Add green onion, garlic, ginger, and dried chili peppers. Stir a few times to release the fragrance.
• Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well.
• Turn to the lowest heat and taste the sauce (be careful, it will be very hot!) Adjust flavor by sprinkling a bit more salt or sugar, if needed. Turn to medium heat and mix well again. Transfer everything to a plate immediately.
• Serve hot over steamed rice as a main.

SICHUAN EGGPLANT LINGUINE

Steps:

• Cook linguine as directed on package.
• While linguine is cooking, heat oil in 1-quart saucepan over medium-high heat. Sauté eggplant in oil. Stir in spaghetti and Sichuan (Szechuan) sauces; reduce heat to medium. Cook 2 minutes, stirring occasionally, until hot.
• Drain linguine and toss with eggplant sauce. Sprinkle with gingerroot.

SICHUAN EGGPLANT

Steps:

• Cut ends from eggplants and cut crosswise into slices about 1/2 inch thick. then cut slices into half circles and set aside.
• In a small bowl, combine the soy sauce, sugar, vinegar, cornstarch, and chile with 1/2 cup water and stir to mix well; set aside.
• Place a wok, large saute pan, or large, heavy skillet over high heat. When the pan is hot, add the oil and swirl to coat the pan. When the oil is hot but not yet smoking, add the eggplant and garlic, quickly toss to coat with oil, and stir-fry, moving the pan off and on the heat as necessary to prevent scorching, until the eggplant is very tender but not falling apart, about 5 minutes. Stir the reserved soy sauce mixture to recombine, then stir it into the eggplant. Add the sliced green onions and stir until the sauce thickens, about 30 seconds.
• Transfer to a serving platter or bowl, sprinkle with chives or green onion tops and serve warm.

SZECHUAN STYLE EGGPLANT (AUBERGINE)

Steps:

• Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
• While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
• Remove eggplant from skillet when cooked and keep warm.
• Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
• Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
• Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
• Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
• Serve hot, garnished with sesame seeds.