Vegan Sichuan Eggplant Stir-Fry With Sweet and Spicy Sauce

Name: Vegan Sichuan Eggplant Stir-Fry With Sweet and Spicy Sauce
Ingredients: 2 or 3 Chinese eggplants (1 pound total), stems removed, cut into 2-inch long ¼-inch thick sticks; 1 teaspoon salt; 3 tablespoons Chinkiang vinegar; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon doubanjiang; 2 tablespoons; sugar; 1 tablespoon cornstarch; ¼ teaspoon salt; ¼ cup cornstarch; ⅓ cup peanut oil; 2 teaspoons whole Sichuan peppercorns; 4 scallions, chopped; 3 tablespoons minced garlic; 1 tablespoon minced ginger; 8 to 10 dried Chinese chili peppers

vegnews.com

Crispy eggplant is covered in a sticky, sweet, and slightly spicy sauce in this signature Sichuan dish that will turn eggplant haters into eggplant lovers.

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Ingredients

2 or 3 Chinese eggplants (1 pound total), stems removed, cut into 2-inch long ¼-inch thick sticks
1 teaspoon salt
3 tablespoons Chinkiang vinegar
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon doubanjiang
2 tablespoons
sugar
1 tablespoon cornstarch
¼ teaspoon salt
¼ cup cornstarch
⅓ cup peanut oil
2 teaspoons whole Sichuan peppercorns
4 scallions, chopped
3 tablespoons minced garlic
1 tablespoon minced ginger
8 to 10 dried Chinese chili peppers