Spicy Szechuan Eggplant (Soy-Free)

Ingredients

• 2 medium Chinese eggplant
• 4 cloves Garlic
• 2 tsp Ginger
• 4-6 Dried red chilies
• 1 tsp Szechuan peppercorns
• 3 tbsp Coconut aminos
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 1 tbsp Sesame oil
• 1 tbsp Cornstarch
• 1/4 cup Vegetable broth
• 3 tbsp Avocado oil
• 4 cups Cooked rice

Instructions

1. 1Prepare the eggplant: Wash the 2 medium Chinese eggplants and cut them into 1-inch cubes. Set aside.
2. 2Make the sauce: In a medium bowl, whisk together the 3 tablespoons of coconut aminos, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of cornstarch, and 1/4 cup of vegetable broth until the cornstarch is fully dissolved and the mixture is smooth. Set aside.
3. 3Cook the eggplant: Heat 3 tablespoons of avocado oil in a large skillet or wok over medium-high heat (about 375°F or 190°C). Once the oil is shimmering, carefully add the cut eggplant. Stir-fry the eggplant for 8 to 10 minutes, or until it is tender and has light brown, slightly crispy edges.
4. 4Add aromatics and chilies: Add the 4 cloves of minced garlic, 2 teaspoons of grated ginger, 4-6 dried red chilies, and 1 teaspoon of Szechuan peppercorns to the skillet with the eggplant. Stir-fry for another 30 seconds, until the garlic and ginger are fragrant and the chilies begin to darken slightly. Be careful not to burn the garlic.
5. 5Thicken the sauce: Give the prepared sauce mixture a quick whisk to ensure the cornstarch is still dissolved. Pour the sauce over the eggplant and aromatics in the skillet. Continue to stir and cook for 2 to 3 minutes, or until the sauce has thickened and evenly coats the eggplant pieces. The sauce should look glossy.
6. 6Serve: Spoon the spicy Szechuan eggplant mixture over 4 cups of cooked rice. Serve immediately.

Substitutions

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