Sichuan Eggplant

Sichuan Eggplant
Prepare the ingredients.
Remove seeds from 1-2 red chili peppers.
Chop the red chili pepper finely.
Add the red chili pepper to a small bowl.
Grate 2 centimeters of ginger.
Grate 2-3 garlic cloves.
Add 1-2 teaspoons of corn starch.
Add 1 tablespoon of sugar.
Add 1 tablespoon of chili bean sauce.
Add 1 tablespoon of rice wine shao xing.
Add 2 tablespoons of soy sauce.
Add 1-2 tablespoons of chili oil.
Stir until everything is mixed well.
Add 250-300 milliliters of vegetable stock.
Stir briefly.
Peel 3-4 purple eggplants.
Cut the purple eggplant into strips.
...
Heat the cooking oil (for deep-frying).
Put the eggplant into the hot oil.
Fry eggplant until they just start to turn brown.
Remove from the heat ...
Put the eggplant on clean paper towels or into a clean colander.
...
Put the spice mixture in a wok.
Stir it until thickens.
Add the eggplant.
Mix in gently.
Remove from the heat ...
Sprinkle with 1-2 teaspoons of sesame seeds.
Chop the coriander leaves finely (at will).
Sprinkle with the chopped coriander leaves.
Serve.

Description

Sichuan Eggplant (or  yú xiāng eggplant) is braised eggplants with yú xiāng; one of those under-appreciated real-deal Sichuan dishes that deserves more attention. Yú xiāng literally translates as "fish-fragrant" in Chinese, which might not sound as appetizing as the dish tastes. In fact, fish-fragrant eggplant has nothing to do with fish.

Ingredients

3 purple eggplants (3-4)
1 red chili peppers (1-2)
2 ginger (2 cm)
2 cloves garlic (2-3 cloves)
1 teaspoon corn starch (or potato starch)
1 tablespoon sugar
1 tablespoon chili bean paste
1 tablespoon rice wine shao xing
2 tablespoons soy sauce
1 tablespoon chili oil (1-2 tablespoons)
250 milliliters vegetable stock (or chicken broth)
  cooking oil (for deep-frying)
  coriander leaves (or cilantro)
1 teaspoon sesame seeds (1-2 teaspoons)