SICHUAN EGGPLANT WITH SHRIMP AND BASIL
Source: From Fearless Week Nights in the Chinese Kitchen with Helen Chen (2019)
PREP TIME: 1 hour
SERVES: 4
TOTAL COOKING TIME: 45 minutes
INGREDIENTS
- 1 lb Chinese eggplant
- 1 lb jumbo raw shrimp, cleaned and shell removed
- 1 tsp cornstarch
- 1 tbsp dry sherry
- 1 tbsp sesame oil
- 2 tsp ginger, grated
- 1 tbsp canola oil
- ¾ cup chicken broth
- 5 tbsp Sichuan black bean sauce
- (See Sec 5.3)
- 2 tbsp fresh garlic, diced
- 3 tbsp scallion, thinly sliced
- 20 Thai basil leaves, sliced
- Cornstarch slurry: 2 tsp of cornstarch and 1 tbsp cold water
DIRECTIONS
- Wash eggplant and trim off the stems. Cut eggplant into 1” angular pieces.
- Using a small paring knife, cut a shallow incision along the top of the shrimp all the way to the tail. Use the tip of the knife to lift out the vein in the shrimp. Discard the shells and veins. Rince shrimp with clean water. Place shrimp in a small bowl, add 1 tsp of cornstarch and sherry. Mix well. Set aside.
- Heat 1 tbsp canola oil in a wok over medium heat until hot. Add 1 tbsp diced garlic and cook until golden brown. Add grated ginger, let it sizzle. Stir in shrimp mixture into the pan and stir constantly for 1-2 minutes. Spoon shrimp into a small bowl. Set aside.
- Heat 1 tbsp sesame oil in same wok over medium-high heat until hot. Add 1 tbsp diced garlic and cook until golden brown. Add eggplant to wok, add chicken broth and stir well. Reduce heat to medium and cover wok. Cook for 6-7 minutes and stir occasionally until egplant is tender.
- Add Sichuan black bean sauce and continue to stir until sauce bubbly.
- Scatter sliced basil and scallions and continue to stir for another minute.
- (Optional) Add cornstarch slurry to thicken the sauce. Transfer to dish and serve hot.