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16Ingredients
45Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. Japanese eggplant (about 4 x 10 inch eggplants)
- 2 tsp. salt
- 1 bowl water
- 2 Tbsp. cornstarch
- 4 Tbsp. peanut oil (or wok oil)
- 4 cloves garlic (rough chopped)
- 2 tsp. ginger (finely minced)
- 5 dried red chilies
- 1 tsp. Szechuan peppercorns (or sub regular peppercorns)
- 1/4 cup soy sauce
- 1 Tbsp. garlic chili paste (or sub 1 teaspoon chili flakes)
- 1 Tbsp. sesame oil
- 1 Tbsp. rice vinegar
- 1 Tbsp. Chinese cooking wine (or mirin)
- 3 Tbsp. sugar (brown sugar, coconut sugar, maple syrup or alternative)
- 1/2 tsp. five-spice
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium2080mg87% |
| Potassium510mg15% |
| Protein3g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber6g24% |
| Sugars13g |
| Vitamin A10% |
| Vitamin C8% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Alex 4 years ago
LOVE this recipe!! Reminds me of my favorite Chinese restaurant in my hometown. Thanks for sharing!! :)
Nikita Shah 4 years ago
This turned out to be DELICIOUS! I had to add more oil to the pan to make sure it didn’t stick, but other than that, incredible! Also definitely cut the eggplant the way it shows in the recipe because it results in a nice crispy exterior with softness in the middle. Great contrast of texture.
Gena 4 years ago
Between the salt water bath and the soy sauce, too salty for me. The other flavors were nice. I should have used more oil when pan frying, it stuck to my pan pretty bad.