I love Sichuan food. It’s so full of robust flavour without overpowering the ingredients. This recipe from Serious Eats has the perfect balance of salt, sweet, sour and spice. All the ingredients you might not recognise are readily available at Asian supermarkets.
Cut 900g (2 lbs) of eggplants into chunks. Place them in a large steamer and steam until the eggplant is completely soft. Set aside. Meanwhile make the sauce by combining 2 teaspoons of Chinkiang or black rice vinegar, ¾ of a cup of Shaoxing wine and 1 tablespoon of cornstarch and stir or whisk to combine. Add 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of Doubanjiang (fermented broad bean chilli paste) and 1 tablespoon of sesame oil. Set aside. Heat a wok or large saucepan over medium heat and and add vegetable oil and 2 smashed cloves of garlic. When the garlic cloves are golden brown and fragrant discard them and turn the heat to high. Add 4 cloves of sliced garlic, the sliced white parts of 2 spring onions and 2-3 tablespoons of thinly sliced preserved Sichuan vegetable (mustard root). Stir and cook until fragrant and just beginning to brown. Stir the sauce and add it, stirring constantly. Add the steamed eggplant and 350g (12 oz) of firm silken tofu cut into chunks and fold gently to combine. Bring to a boil then reduce to a simmer and cook for a few minutes more until thick and glossy. Stir in the chopped green parts of the spring onions and an equal amount of roughly chopped coriander (cilantro). Serve with steamed rice.
michelle picker cooks 