{
  "id": 449,
  "title": "Sichuan Eggplant",
  "author": null,
  "uploaded_by": null,
  "nationality": "Chinese",
  "instructions": "This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.\r\n\r\n*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)\r\n\r\n**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.\r\n\r\nPrep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:\r\nBegin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.\r\n\r\nIn a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.\r\n\r\nIn a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.\r\n\r\nIn a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.\r\n\r\nLastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.\r\n\r\nSaut\u00e9 eggplant:\r\nPlace the oil in a wok or large saut\u00e9 pan over medium-high heat until the oil is almost smoking. Add the eggplant and saut\u00e9, allowing it to sit for a few seconds each time you move it to allow it to brown and blister. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.\r\n\r\nAdd the chili bean paste, garlic, ginger, and sichuan peppercorns and saut\u00e9:\r\nuntil fragrant, about 30 seconds.\r\n\r\nAdd the chicken stock mixture:\r\nturn the heat to medium-low and simmer for 90 seconds.\r\n\r\nAdd the cornstarch mixture:\r\nand stir together until the sauce thickens a bit.\r\n\r\nAdd the scallions and vinegar:\r\nand cook for 15 seconds to diffuse their harsh flavors a bit.\r\n\r\nGarnish with cilantro and serve.",
  "cook_time": 0,
  "public_visibility": true,
  "image_url": "https://www.themealdb.com/images/media/meals/1oz4nb1765687990.jpg",
  "ingredients": [
    {
      "name": "Egg Plants",
      "quantity": "1.5 pounds sliced"
    },
    {
      "name": "Peanut Oil",
      "quantity": "2 tablespoons"
    },
    {
      "name": "Chicken Stock",
      "quantity": "1/4 cup"
    },
    {
      "name": "Sugar",
      "quantity": "2 tsp"
    },
    {
      "name": "Soy Sauce",
      "quantity": "1/2 tsp"
    },
    {
      "name": "Chilli Bean Paste",
      "quantity": "1 \u00bd tbsp"
    },
    {
      "name": "Sichuan Pepper",
      "quantity": "2 tsp"
    },
    {
      "name": "Ginger",
      "quantity": "2 tsp"
    },
    {
      "name": "Garlic",
      "quantity": "5 cloves"
    },
    {
      "name": "Cornstarch",
      "quantity": "1 tsp"
    },
    {
      "name": "Apple Cider Vinegar",
      "quantity": "2 tsp"
    },
    {
      "name": "Scallions",
      "quantity": "4 Chopped"
    },
    {
      "name": "Cilantro",
      "quantity": "Garnish"
    }
  ]
}