4 Serves
25 Mins
Quarter the Asian eggplants lengthwise and chop them into uniform batons. In a small bowl, whisk together the chicken stock, sugar, and soy sauce. In a second bowl, combine the chili bean paste, ginger paste, and Sichuan peppercorn powder. In a third bowl, mix the cornstarch with a tablespoon of water to create a slurry. In a final bowl, combine the chopped scallions and Chinese black vinegar.
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ThaiVitamin K
72 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
422 mg / 4,700 mgSodium
248 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the high heat cooking oil in a wok over medium-high heat until shimmering. Add the eggplant batons and sauté, allowing them to blister and brown evenly on all sides for about 5-7 minutes.
Add the chili bean paste mixture to the wok and stir-fry for 30 seconds until fragrant.
Pour in the chicken stock mixture, reduce heat to medium-low, and simmer for 90 seconds. Stir in the cornstarch slurry and cook until the sauce thickens and coats the eggplant.
Stir in the scallion and vinegar mixture, cooking for 15 seconds to meld the flavors. Garnish with fresh cilantro and serve immediately.
35
g10
g32
g
Cameroonian
Thai