If you’re craving restaurant-quality flavour without the takeaway price tag, this Crispy Sichuan Eggplant will be your new weeknight hero. Each bite combines a shatteringly crisp coating with the bold, mouth-numbing heat of Sichuan pepper, all courtesy of Marion’s Kitchen Sichuan Chilli Stir-fry Kit. It’s vegetarian, fuss-free and ready in a flash, perfect for Meat-Free day, easy entertaining or whenever you need a flavour punch that rivals your favourite Chinese restaurant.
1 x Marion’s Kitchen Sichuan Chilli Stir-fry Kit , which includes:
– SEASONED FLOUR
– SICHUAN PEPPER & CHILLIES
– SICHUAN STIR-FRY SAUCE
800g eggplant, cut into bite-size pieces
Vegetable oil, for shallow-frying, plus 2 tbsp extra
1 tbsp grated ginger
3 garlic cloves, finely chopped
3 spring onions, thinly sliced
- Add the Seasoned Flour sachet into a large bowl . Add the eggplant pieces and toss until every surface is lightly coated. Shake off any excess flour.
- Pour vegetable oil into a deep frying pan or a wok to a 1 cm depth. Heat over medium-high heat. Working in batches, fry the eggplant for 3-4 minutes each side or until golden and crisp. Drain on a wire rack or paper towel.
- In a wok or large frying pan add 2 tbsp fresh vegetable oil. Place over medium heat, add ginger, garlic and the white parts of the spring onions. Stir-fry for 30 seconds or until fragrant.
- Sprinkle in the Sichuan Pepper & Chillies and cook for another 30 seconds, letting the spices bloom.
- Pour in the Sichuan Stir-fry Sauce and bring to a gentle simmer.
- Return the crispy eggplant to the pan and toss quickly to coat each piece in the glossy sauce. Remove from the heat, scatter over the green parts of the spring onions and serve immediately.
