The history and origin of Szechuan eggplant
Szechuan eggplant is an iconic dish from the cuisine of the Sichuan region in southwestern China. This area is famous for its abundant use of spices and intense flavors, especially Sichuan peppercorn, which provides a characteristic spicy and slightly numbing flavor.
The dish is characterized by combining soft textures with a spicy touch and deep aromas, the result of typical ingredients like red bean paste and ginger. In other Latin American countries, although the original name is not always maintained, it can be found under more general names such as "spicy Chinese-style eggplant" or simply "Szechuan eggplant," thanks to the growing interest in Asian cuisine in the region.
This recipe is a perfect example of how a simple combination of ingredients can bring complex and traditional flavors to the table, making Szechuan eggplant a highly appreciated dish in both homes and specialized restaurants.
How to prepare Szechuan eggplant
Ingredients: Eggplant, peanut oil, chili oil, garlic, ginger, scallions, red bean paste, soy sauce, dry sherry, cider vinegar, sugar, Sichuan peppercorn, cornstarch, water, sesame oil.
Steps:
Mix the bean paste, soy sauce, dry sherry, vinegar, sugar, and Sichuan peppercorns in a bowl.
Mix the cornstarch, water, and sesame oil in another bowl.
Heat the wok until it is hot, add the oils and heat until the oil flows freely along the side of the wok.
Add the eggplant to the wok and stir until it is coated with the oil.
Cook until it is soft and golden.
Add the sauce and cook for 3 seconds.
Add the starch mixture and cook until the starch becomes translucent.
Serve with rice.
