Soft, luscious, and vibrantly purple braised eggplants — a Sichuan classic, vegan-ized. Quite the epitome of Sichuan flavors … The dish elicits warmth and luxury, and is marked by the trifecta of sweet, salty, and spicy. Quite the epitome of Sichuan flavors and textures. Smoky eggplant is stir-fried until tender, then tossed with a quick sauce flavored with chilies, black vinegar, sugar, and ginger, and garlic for a hearty, flavor-packed dish that comes together in one wok with minimal effort. 1 1/2 pounds Chinese or Japanese eggplants (about 3), trimmed, split into quarters lengthwise and cut into 3- to 4-inch lengths, 2 red Thai bird chilies (or any small hot red chili), 3 tablespoons white vinegar or rice wine vinegar, 2 tablespoons Shaoxing wine (or dry sherry), 1 tablespoon Chinkiang vinegar (use a not-too-fancy balsamic vinegar in its place if unavailable), 4 medium cloves minced garlic (about 4 teaspoons), 4 scallions, whites thinly sliced, greens cut into 1/3-inch segments, Roughly chopped fresh cilantro leaves, for garnish. https://tastykitchen.com/recipes/main-courses/sichuan-style-braised-eggplant Set sauce aside. Soaking the eggplant in salted water allows some of its cell structure to break down, which subsequently allows it to soften more efficiently in the hot wok. Stirring constantly, add corn starch and stir until dissolved. Add broad bean paste and cook, stirring for about 30 seconds. Drain eggplant carefully and pat dry with paper towels. The ingredients are ultra-simple, … Have you cooked this recipe? Learn more on our Terms of Use page. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Soft, luscious, and vibrantly purple braised eggplants — a Sichuan classic, vegan-ized. Neve | Copyright 2020 © Chez Jorge | All Rights Reserved. https://www.marionskitchen.com/sichuan-pork-braised-eggplant If you do not have access to TVP or dislike using TVP, I’m here to tell you that firm tofu is a great alternative! Post whatever you want, just keep it seriously about eats, seriously. https://newcastleweekly.com.au/sichuan-style-braised-eggplant The eggplant is sweet, tender, and so flavorful … Some HTML is OK: link, strong, em. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. textured vegetable protein (substitute: 50 g crumbled tofu), cornstarch (up to 1 tablespoon, if desired), Taiwanese Popcorn Chick’n #VEGAN. Would love your thoughts, please comment. Add peppercorns and stir until … These are the crispiest, most flavorful roast potatoes you'll ever make. Let rest for 5 minutes, then add wine, sugar, soy sauce, and Chinkiang vinegar. Get these ingredients for curbside pickup or delivery! https://tastykitchen.com/recipes/main-courses/sichuan-style-braised-eggplant The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. Pour in chili sauce, making sure to scrape in any sugar or starch that may have settled on the bottom. Add the eggplant and stir-fry for 2-3 minutes, until the eggplant is soft and starting to brown on all sides. Cook, tossing constantly, until sauce is thickened, glossy, and coats eggplants nicely, 1 to 3 minutes (if the sauce overthickens, thin with a few tablespoons of water). Today I’m te, GINGER-MISO-YUZU Kale Salad — new video up on Yo, Reminder that I’ll be making these VEGAN DAN DAN.